Fudgy and moist Tahini Brownies made with tahini right in the batter and a honey tahini swirl. These are very sophisticated and it's a new take on brownies that I know you'll love!
Preheat your oven to 350°F. Line an 8x8-inch metal baking pan with parchment paper leaving a 2-inch overhang at each side.
Combine dark chocolate and butter in a medium heatproof bowl set over a pot with ½-inch of barely simmering water and stir together using a spatula until completely melted, smooth and glossy. You can also do this in the microwave in short 20 second bursts with frequent stirring. Stir in tahini and salt and set aside.
Combine eggs with sugar and vanilla extract in a medium bowl and whisk vigorously until pale, thick and creamy-looking. This will take about a minute. Add warm chocolate mixture and whisk until evenly combined.
Using a rubber spatula, gently stir in flour until well incorporated and batter is smooth. Pour batter into prepared pan and spread it out evenly.
In a small bowl, combine tahini, honey and water until smooth. Dollop small spoonfuls over the batter and swirl it in with a knife.
Bake for 20-25 minutes until the top is shiny and a cake tester inserted into the center of the brownies comes out with a few moist and sticky bits.
Transfer pan to a wire rack and let cool completely.