Tahini swirl brownies

Tahini swirl brownies, made with sweetened tahini and Greek yogurt swirled with the squidgiest, fudgiest brownie batter.

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#RECIPE
1 c (240g) tahini
3/4 c (150g) Greek yogurt
1/2 c (100g) sugar
1 egg
2 tbsp milk
1 c (225g) butter, melted
1 1/2 c (300g) sugar
3 eggs
1 1/4 c (150g) flour
3/4 c (65g) cocoa powder
1/2 tsp cinnamon
1/2 tsp baking powder
1/4 tsp salt
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Combine tahini, yogurt, sugar, egg and milk. Whisk till smooth.
In a large bowl, mix butter and sugar. Beat in eggs one at a time.
In a separate bowl, stir together the remaining dry ingredients. Add to the butter mixture and gently stir till combined.
Reserve 1 cup of the chocolate batter. Spread the remaining in a greased 9x13 inch pan (it will be thick!). Top with the tahini mixture, spreading to the edges. Finally, dot the top with small teaspoonfuls of the reserved chocolate batter. Gently swirl with a knife.
Bake 40 min in a preheated 350 F / 180 C oven. A toothpick inserted in the center should come out *almost* clean (it is best to underbake slightly!). Cool to room temperature. For best results, chill in fridge before slicing.