Makes 16 squares | Prep time: 15 minutes | Bake time: 25 minutes
- ½ cup unsalted butter
- ½ cup cocoa powder
- 1 cup white sugar
- 1 tsp vanilla extract
- 2 large eggs
- ½ cup all-purpose flour
- ½ tsp salt
- ½ cup tahini Pinch flaky sea salt for sprinkling on top
Preheat oven to 350ºF. Line a 9” cast-iron skillet or an 8” x 8” pan with parchment paper.
Melt butter over low heat in a medium saucepan (which becomes the mixing bowl). Remove from heat and whisk in sifted cocoa until smooth.
Add sugar and vanilla, whisking until well combined. Whisk in the eggs until batter thickens.
Sift together flour and salt. Use a spatula to gently fold them into the batter until all flour is absorbed.
Pour batter into prepared skillet or pan, smoothing out surface with the spatula.
Stir Tahini very well in jar. If it’s not runny, gently heat in the microwave or in a bowl of warm water, stirring in between until it’s spreadable.
Drizzle rows of Tahini on top of batter. Using the tip of a knife, gently incorporate Tahini into the batter while making swirls on the surface. Sprinkle a pinch of flaky sea salt on top. Bake for 23 to 25 minutes until top and edges are set but centre moves a little.
For a less gooey texture, bake 26 to 28 minutes. Let cool completely before cutting into 16 pie-shaped pieces or squares. Store in an airtight container at room temperature.