# What You Need:
→ Dry Ingredients
01 - 90 g all-purpose flour
02 - 60 g unsweetened cocoa powder
03 - 2.5 g fine sea salt (½ tsp)
04 - 2 g baking powder (½ tsp)
→ Wet Ingredients
05 - 115 g unsalted butter, melted
06 - 115 g dark chocolate (60–70%), chopped
07 - 200 g granulated sugar
08 - 65 g light brown sugar, packed
09 - 3 large eggs, room temperature
10 - 5 ml pure vanilla extract (1 tsp)
→ Tahini Swirl
11 - 120 g tahini, well stirred
12 - 16 g powdered sugar (2 tbsp)
13 - 1.5 g fine sea salt (¼ tsp)
→ Optional
14 - 85 g dark chocolate chips or chunks for topping
# How To Make It:
01 - Preheat oven to 175°C. Line an 20 cm square baking pan with parchment paper, leaving an overhang to lift the baked bars out easily.
02 - In a medium bowl, whisk together the flour, cocoa powder, fine sea salt and baking powder until homogeneous; set aside.
03 - Place the chopped dark chocolate and melted butter in a heatproof bowl. Gently melt using a microwave in 20-second bursts, stirring between intervals, or use a double boiler, until smooth. Allow to cool slightly.
04 - Whisk the granulated and light brown sugars into the warm chocolate mixture until integrated. Add the eggs one at a time, whisking thoroughly after each addition, then stir in the vanilla.
05 - Fold the dry mixture into the chocolate base with a spatula until just combined; avoid overmixing to maintain a dense, fudgy crumb.
06 - Spread the batter evenly into the prepared pan, smoothing the surface with an offset spatula or the back of a spoon.
07 - Whisk together the tahini, powdered sugar and salt in a small bowl until glossy and pourable; thin with a teaspoon of warm water if it feels too stiff.
08 - Dollop spoonfuls of the tahini mixture over the brownie batter. Use a knife or skewer to gently swirl the tahini through the batter to achieve a marbled pattern.
09 - Scatter the chocolate chips or chunks evenly over the top if using, pressing them lightly into the batter.
10 - Bake for 28–32 minutes, or until the center is just set and a toothpick inserted returns a few moist crumbs. Baking time will vary by oven; err on the side of slightly underbaked for a fudgier texture.
11 - Cool completely in the pan on a wire rack, using the parchment overhang to lift the slab out. Slice into 12 equal squares with a sharp knife.
