Sesame seeds are to tahini what peanuts are to peanut butter. Originating from the Middle East and common in Mediterranean cuisine, tahini is an excellent source of minerals and heart-healthy fats.
Preheat oven to 350 F. Line an 8x8-inch baking pan with parchment (2 pieces crossed, with excess hanging over on all sides) and set aside. Melt butter in a medium saucepan over medium heat. Remove from heat and whisk in chopped chocolate and cocoa until smooth. Set aside. In a large mixing bowl, whisk together sugar, eggs, vanilla, and salt until light and fluffy. Fold in flour; stir with spatula until just incorporated (don’t overmix). Transfer about a cup of this mixture to a small bowl and whisk tahini and water into it. Pour all but about ¼ cup of it back into the large bowl, along with the melted chocolate mixture. Fold until just combined, then pour into the baking pan and spread evenly.
Dollop remaining tahini mixture on top of the chocolate layer, and with the tip of a paring knife, swirl tahini dollops into chocolate batter. Place on middle rack of oven and bake 40 minutes, or until a toothpick through the middle doesn’t come out wet. Cool brownies completely before cutting.
Per serving: 341 calories, 18 grams fat (8 grams saturated fat), 43 grams total carbohydrates, 286 milligrams sodium, 61 milligrams cholesterol, 3 grams fiber, 5 grams protein.
