# What You'll 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 well-stirred tahini
12 - 2 tablespoons powdered sugar
13 - 1/4 teaspoon fine sea salt
→ Optional Topping
14 - 1/2 cup dark chocolate chips or chunks
15 - Flaky sea salt, for finishing (optional)
# How-To Steps:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment, leaving an overhang for removal.
02 - In a medium bowl whisk together the flour, cocoa powder, sea salt and baking powder until homogenous; set aside.
03 - Place the chopped dark chocolate and melted butter in a heatproof bowl and warm gently in the microwave in 20-second bursts, stirring between intervals, until smooth; allow to cool slightly.
04 - Whisk the granulated and brown sugars into the chocolate mixture. Add the eggs one at a time, whisking thoroughly after each, then stir in the vanilla.
05 - Gently fold the dry ingredients into the chocolate mixture until just combined; avoid overmixing to preserve fudgy texture.
06 - Scrape the batter into the prepared pan and smooth the surface with a spatula.
07 - Whisk together the tahini, powdered sugar and salt in a small bowl until glossy and smooth.
08 - Dollop spoonfuls of the tahini mixture over the batter and use a knife or skewer to swirl gently, creating a marbled pattern.
09 - Scatter chocolate chips or chunks evenly over the top if using.
10 - Bake for 28 to 32 minutes, until the center is just set and a toothpick removed from the center has a few moist crumbs attached.
11 - Cool completely in the pan on a wire rack, using the parchment overhang to lift the slab out, then slice into 12 squares.
