Tahini Swirl Brownies

Here's a recipe inspired by an idea from my good friend and baking colleague Dawn Woodward at Evelyn's Crackers. You start with brownies and then sprinkle them with powdered tahini sugar, which adds a delicious nutty depth of flavor and juiciness. Be sure to add sesame oil to the dough, not fried in oil; dark, toasted will be too thick.
Place the roasting rack in the upper third of the oven. Preheat the oven to 350 degrees.Line an 8-inch square metal baking dish with parchment paper (not with a dark non-stick coating); lightly brush the parchment paper with cooking spray.Combine sesame oil, butter and chocolate in a double boiler. Cook over low heat until the chocolate is almost completely melted, stirring gently with a spatula. Remove the lid from the steamer; stir until the chocolate is completely melted. Pour the chocolate mixture into a large bowl; add the granulated sugar, stirring with a whisk until smooth. Add 2 eggs, stirring with a whisk. Add vanilla and salt. Roll in flour in two or three portions. Pour the mixture into the prepared pan. Combine the tahini, brown sugar, and remaining 1 egg in a small bowl. Spoon the tahini mixture onto the brownie batter; beat with the tip of a knife.Bake at 350 ° C for 30 minutes or until a wooden stick inserted in the middle comes out with wet crumbs sticking to it. Cool in the pan on a wire rack for at least 15 minutes before serving.