Tahini Swirl Brownies

• Cooking spray
• 1/4 cup untoasted sesame oil
• 3 tablespoons butter, coarsely chopped
• 4 ounces bittersweet chocolate, coarsely chopped
• 3/4 cup granulated sugar
• 3 large eggs, divided
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3 ounces all-purpose flour (about 2/3 cup)
• 1/4 cup tahini (sesame seed paste), at room temperature
• 1 tablespoon brown sugar

1. Place an oven rack in the upper third of oven. Preheat oven to 350u0b0.
2. Line an 8-inch square metal baking pan (not dark nonstick) with parchment paper; lightly coat parchment paper with cooking spray.
3. Combine sesame oil, butter, and chocolate in the top of a double boiler. Cook over simmering water until chocolate almost fully melts, stirring gently with a spatula. Remove top of double boiler; stir until chocolate fully melts. Pour chocolate mixture into a large bowl; add granulated sugar, stirring with a whisk until well combined. Add 2 eggs, stirring with a whisk. Stir in vanilla and salt. Fold in flour in two or three batches. Pour mixture into prepared pan. Combine tahini, brown sugar, and remaining 1 egg in a small bowl. Drop spoonfuls of tahini mixture onto brownie batter; swirl with the tip of a knife.
4. Bake at 350u0b0 for 30 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack for at least 15 minutes before serving.

cooking spray, sesame oil, butter, bittersweet chocolate, sugar, eggs, vanilla, salt, flour, tahini, brown sugar

Taken from www.myrecipes.com/recipe/tahini-swirl-brownies (may not work)