• Use parchment paper to line an 8" square baking pan. (if you don't have parchment, you can spray it with cooking spray, but parchment works best)
• Preheat oven to 350 F.
• In a small saucepan, stir chocolate, coconut oil, and 1 T tahini over low heat just until melted and smooth. Set aside.
• In a large mixing bowl, combine eggs, sugar, and coconut sugar. Mix on medium-high 4-5 minutes until light and smooth. Mixture should be about double in size.
• Mix in salt and vanilla.
• Mix in chocolate mixture, scraping sides with a spatula as needed, until smooth and combined.
• Add cocoa powder and mix until smooth.
• Spread batter into prepared pan.

FOR TAHINI SWIRL:

• Whisk together 3 T tahini and honey or agave in a small bowl. Drop by dollops onto the batter and use a toothpick or knife to create a marbled effect.
• Bake for 20-25 minutes until toothpick inserted comes out with fudgy crumbs. Be careful to not over-bake.
• Cool completely before cutting and store leftovers at room temperature in an airtight container or wrapped in plastic wrap. You can also freeze.