# What You Need:
→ 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
15 - Flaky sea salt, for finishing (optional)
# How-To:
01 - Preheat oven to 350°F. Line an 8-inch square pan with parchment paper, leaving an overhang for easy removal and set aside.
02 - In a medium bowl, whisk together the flour, cocoa powder, fine sea salt and baking powder until evenly blended.
03 - Place the chopped dark chocolate and melted butter in a heatproof bowl. Heat in 20-second bursts in the microwave, stirring between intervals, until fully melted and glossy; allow to cool slightly.
04 - Whisk the granulated and brown sugars into the chocolate mixture until smooth. Add the eggs one at a time, whisking thoroughly after each addition, then stir in the vanilla.
05 - Gently fold the dry ingredients into the chocolate base until just combined, taking care not to overmix to preserve a dense, fudgy crumb.
06 - Pour the batter into the prepared pan and use a spatula to smooth the surface into an even layer.
07 - In a small bowl, whisk the tahini with the powdered sugar and 1/4 teaspoon salt until smooth and pourable.
08 - Drop spoonfuls of the tahini mixture over the batter. Use a knife or skewer to swirl the tahini into the batter, creating a marbled pattern.
09 - Scatter chocolate chips or chunks evenly over the surface if using, pressing lightly to adhere.
10 - Bake for 28–32 minutes, or until the center is just set and a toothpick inserted in the center yields a few moist crumbs.
11 - Allow to cool completely in the pan on a wire rack, then lift out using the parchment overhang and slice into 12 squares.
