# What You'll Need:
→ Dry Ingredients
01 - 3/4 cup (90 g) all-purpose flour
02 - 1/2 cup (60 g) unsweetened cocoa powder
03 - 1/2 tsp fine sea salt
04 - 1/2 tsp baking powder
→ Wet Ingredients
05 - 1/2 cup (115 g) unsalted butter, melted
06 - 4 oz (115 g) dark chocolate (60–70%), chopped
07 - 1 cup (200 g) granulated sugar
08 - 1/3 cup (65 g) light brown sugar, packed
09 - 3 large eggs, at room temperature
10 - 1 tsp pure vanilla extract
→ Tahini Swirl
11 - 1/2 cup (120 g) tahini, well-stirred
12 - 2 tbsp powdered sugar
13 - 1/4 tsp fine sea salt
→ Optional
14 - 1/2 cup (85 g) dark chocolate chips or chunks, for topping
# Directions:
01 - Preheat the oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving some overhang for easy removal.
02 - In a medium bowl, whisk together flour, cocoa powder, salt, and baking powder; set aside.
03 - Place chopped dark chocolate and melted butter in a large heatproof bowl. Microwave in 20-second intervals, stirring between each, until smooth. Let cool slightly.
04 - Whisk granulated sugar and brown sugar into the chocolate mixture. Add eggs, one at a time, whisking well after each addition. Stir in vanilla extract.
05 - Fold in the dry ingredients until just combined—do not overmix.
06 - Pour the batter into the prepared pan and smooth the top.
07 - In a small bowl, whisk together tahini, powdered sugar, and salt until smooth.
08 - Dollop spoonfuls of the tahini mixture over the brownie batter. Use a knife or skewer to gently swirl the tahini into the batter for a marbled effect.
09 - Sprinkle chocolate chips or chunks evenly over the top, if using.
10 - Bake for 28–32 minutes, or until the center is just set and a toothpick comes out with a few moist crumbs.
11 - Cool completely in the pan before slicing into squares.
