1. Preheat the oven to 325, and have a rack in the lower third of the oven.

2. Line a 9″x5″x3″ loaf pan with parchment paper, leaving enough overhang to easily lift out the brownies after baking.

3. Dice the butter into 8 pieces, and then add it to a microwave-safe bowl. Sprinkle the sugar and cocoa powder on top.

4. Microwave on high for 30 seconds. Stir, and then microwave another 30 seconds.

5. Remove the bowl from the microwave carefully (it will be hot!), and then stir in the salt and vanilla. Stir for a few minutes to cool the mixture. Next, stir in the egg. Stir the egg into the batter until it entirely disappears, about 20 strokes.

6. Next, add the flour to the batter, and then stir for 40 strokes. Stir vigorously to incorporate air into the batter. Sorry, I know I’m making you work hard for these brownies.

7. Scrape the batter into the prepared pan, and level the mixture. Next, scoop the tahini on top of the batter, and use a knife or toothpick to swirl it in.

8. Bake on the lower rack of the oven for 20-25 minutes, or until a toothpick inserted comes out with only moist crumbs clinging to it. My gas oven took 20 minutes, but my Mom’s electric oven takes 25 minutes.

9. Let cool slightly, and then remove the brownies from the pan to cool completely. Slice and serve.