Preheat the oven to 350 F. Line a 6 x 8” baking dish with parchment paper.

In a large bowl, add the tahini, sugar, eggs, and vanilla extract. Whisk well to combine.

Add the flour, cocoa powder, baking soda, and salt. Mix until smooth - the batter will be thick.

Fold in the baking chocolate, reserving some for the top of the brownies.

Pour the batter into the pan, using a spatula to spread it evenly and smooth out the top. Add the remaining chocolate to the top of the batter.

Bake in the preheated oven for about 25 minutes, or until the top is a little cracked. A knife inserted in the center should come out with a little batter on it, but not fully raw. Make sure to not over bake!

Let the brownies cool for at least 20 minutes (or longer if you have the time and can wait!), then cut them into squares. Letting the brownies cool completely will help to cut them smoothly.