I came upon a recipe similar to this one in Sweet, and it brought to mind the iced tahini mochas I was obsessed with drinking last summer.  As I am partial to my own brownie recipe, I decided to use that one instead of the one in the cookbook, and just add a swirl of tahini on the top.  As if my regular brownies weren’t rich enough, adding tahini elevates them into the realm of exorbitant decadence.

Recipe makes a 9″ x 13″ pan of brownies.

Ingredients:

• 1 cup (1/2 lb) Butter
• 15 oz Bittersweet Chocolate (broken or chopped into pieces)
• 4 Eggs
• 2 tsp Vanilla Extract
• 1 1/2 cups Brown Sugar
• 3/4 cup Flour
• 1/3 cup Tahini

Directions:

1. Preheat the oven to 350.
2. Line a 9″x13″ pan with greased aluminum foil.
3. Melt the 15 oz of chocolate with the butter.  Stir until completely combined.
4. In a separate bowl, beat the eggs and the brown sugar together.
5. Add the vanilla.
6. Add the melted chocolate, and continue to beat.
7. Sift in the flour.
8. Beat until all of the ingredients are combined.
9. Pour the batter into the greased pan.
10. Drop globs of tahini on top of the brownie batter, and then use a knife to marble the tahini and brownies together.
11. Bake for 35 – 40 minutes.