# 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, at 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
# How to Make It:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together the flour, cocoa powder, salt and baking powder until evenly blended; set aside.
03 - Place the chopped dark chocolate and melted butter in a heatproof bowl and warm gently until smooth, using a microwave in 20-second bursts with stirring between intervals or a double boiler; 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 addition, then stir in the vanilla extract.
05 - Fold the dry ingredients into the chocolate mixture just until combined, taking care not to overmix to preserve a fudgy texture.
06 - Pour the batter into the prepared pan and smooth the surface with a spatula.
07 - Whisk the tahini with the powdered sugar and salt in a small bowl until smooth and pourable.
08 - Dollop spoonfuls of the tahini mixture over the batter, then use a knife or skewer to swirl gently for a marbled effect.
09 - Scatter the chocolate chips or chunks evenly over the top if using.
10 - Bake for 28–32 minutes, until the center is just set and a toothpick inserted comes out with a few moist crumbs attached.
11 - Cool completely in the pan on a wire rack, using the parchment overhang to lift the slab out before slicing into 12 squares.
