Ingredients:

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


Method:

Step 1
Place an oven rack in the upper third of oven. Preheat oven to 350°.

Step 2
Line an 8-inch square metal baking pan (not dark nonstick) with parchment paper; lightly coat parchment paper with cooking spray.

Step 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.

Step 4
Bake at 350° 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.