# Components:
→ 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 topping
14 - 1/2 cup dark chocolate chips or chunks
# Directions:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang to lift the baked bars cleanly.
02 - Whisk together the flour, cocoa powder, salt and baking powder in a medium bowl; set aside.
03 - Place chopped dark chocolate and melted butter in a heatproof bowl and warm gently in 20-second bursts in the microwave, stirring between intervals, until smooth; allow to cool slightly.
04 - Whisk the granulated and light brown sugars into the chocolate mixture until evenly blended.
05 - Beat in the eggs one at a time, whisking thoroughly after each addition, then stir in the vanilla extract until homogeneous.
06 - Fold the reserved dry ingredients into the chocolate mixture just until combined; avoid overmixing to preserve fudgy texture.
07 - Spread the batter evenly into the prepared pan and smooth the surface with a spatula.
08 - Whisk together tahini, powdered sugar and salt in a small bowl until smooth and slightly loosened for dolloping.
09 - Dollop spoonfuls of the tahini mixture over the batter, then use a knife or skewer to swirl for a marbled effect; scatter chocolate chips on top if using.
10 - Bake 28–32 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs.
11 - Cool completely in the pan on a wire rack, then lift out using the parchment overhang and cut into 12 squares.
