I thought brownies could not get better. Then I swirled tahini into the batter and was proven very, very wrong. The tahini adds this nutty, slightly bitter undertone that makes the chocolate taste even more chocolatey. It is the same reason coffee works in chocolate recipes — contrast amplifies flavor. Plus, the swirl looks gorgeous and makes every brownie unique. These are fudgy, not cakey. If you want cakey brownies, this is not the recipe for you and also we probably cannot be friends. Pr