# 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
# Steps:
01 - Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal and grease the paper lightly.
02 - In a medium bowl, whisk together the flour, cocoa powder, fine sea salt and baking powder until evenly combined; 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 addition, then stir in the vanilla.
05 - Fold the dry mixture into the chocolate mixture using a spatula until just combined and no streaks of flour remain, taking care not to overmix to preserve a dense, fudgy texture.
06 - Pour the batter into the prepared pan and smooth the surface with an offset spatula for an even layer.
07 - In a small bowl, whisk the tahini with the powdered sugar and 1/4 teaspoon fine sea salt until smooth and pourable.
08 - Dollop spoonfuls of the tahini mixture over the batter and use a knife or skewer to gently swirl for a marbled appearance.
09 - Scatter the chocolate chips or chunks evenly over the top if using, pressing lightly into the batter.
10 - Bake for 28 to 32 minutes, or until the center is just set and a toothpick inserted returns a few moist crumbs; avoid overbaking to maintain fudginess.
11 - Allow the pan to cool completely on a wire rack before lifting out using the parchment overhang and slicing into 12 squares. Finish with a light sprinkle of flaky sea salt if desired.
