Tahini Swirl BrowniesRecipe by Chef Heidi Fink

Directions

1. Preheat the oven to 350 degrees F (175 C). Butter an 8-inch square baking pan; line with 2 strips of parchment, cut to fit with overhang (crossed, and with excess hanging over on all sides of the pan).
2. Melt the butter in a medium saucepan over medium heat. Remove from heat and immediately add the chopped bittersweet chocolate and cocoa powder. Whisk until smooth.
3. In a small mixing bowl, whisk together the flour and the baking powder. Set aside.
4. In a large mixing bowl, whisk together the eggs, sugar, vanilla and salt until smooth. Add the tahini and whisk to combine. Now fold in the flour mixture, stirring until just incorporated (do not overmix). Scrape half of this mixture into a separate bowl for later (for the swirl).
5. Add the melted chocolate mixture to the remaining tahini mixture in the large bowl; stir until batter is well combined.
6. Pour the chocolate batter into the prepared pan; spread evenly.
7. With a spoon, drop the reserved tahini mixture over the top (imagine a grid, and add one dollop of tahini mixture to each square on that grid). With the tip of a skewer or paring knife, swirl the tahini dollops into the brownie batter, making sure to dig and flip chocolate batter up from the bottom to get a more thorough swirl. You can drag the tip of the skewer across the top of the brownies after swirling for a final flourish.
8. Place the pan on the middle rack of the preheated oven. Bake for about 30 minutes, until the edges are set and centre still has a few crumbs clining to a wooden toothpick when inserted. Remove from the oven to a cooling rack. Let brownies cool completely. Use the edges of the parchment to lift the brownies out of the pan. Cut into squares.