# Ingredient List:
→ Dry Ingredients
01 - 3/4 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1/2 teaspoon fine sea salt
04 - 1/2 teaspoon baking powder
→ Wet Ingredients
05 - 1/2 cup unsalted butter, melted
06 - 4 ounces dark chocolate (60–70%), chopped
07 - 1 cup granulated sugar
08 - 1/3 cup light brown sugar, packed
09 - 3 large eggs, room temperature
10 - 1 teaspoon pure vanilla extract
→ Tahini Swirl
11 - 1/2 cup tahini, well-stirred
12 - 2 tablespoons powdered sugar
13 - 1/4 teaspoon fine sea salt
→ Optional
14 - 1/2 cup dark chocolate chips or chunks, for topping
# Directions:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal and greasing the sides if desired.
02 - In a medium bowl, whisk together the flour, cocoa powder, fine sea salt and baking powder until evenly blended; set aside.
03 - Place the chopped dark chocolate and melted butter in a heatproof bowl. Heat gently—either in the microwave in 20-second intervals, stirring between each—or over a double boiler, until smooth. Allow to cool slightly.
04 - Whisk the granulated and light brown sugars into the chocolate mixture. Add eggs one at a time, whisking thoroughly after each addition until glossy and combined, then stir in the vanilla.
05 - Fold the dry mixture into the chocolate base with a spatula until just combined, taking care not to overmix to preserve fudgy texture.
06 - Pour the batter into the prepared pan and use a spatula to smooth the surface to an even layer.
07 - In a small bowl, whisk together tahini, powdered sugar and the 1/4 teaspoon fine sea salt until smooth and pourable.
08 - Dollop spoonfuls of the tahini mixture evenly over the batter. Use a knife or skewer to gently swirl the tahini through the batter to create a marbled pattern.
09 - If using, scatter the dark chocolate chips or chunks across the top for added texture.
10 - Bake for 28 to 32 minutes, rotating once if needed, until the center is just set and a toothpick inserted into the center comes out with a few moist crumbs attached.
11 - Allow to cool completely in the pan on a wire rack. Use the parchment overhang to lift the bake from the pan and slice into 12 squares once cooled.
