Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.

Chop the dark chocolate into small chunks. Melt in a microwave or gently in a bowl held over boiling water. Set aside to cool.

In a large bowl, mix the butter, sugar and vanilla  with an electric hand mixer until fluffy. Add eggs one at a time, scraping down the sides of the bowl each time and continue to beat until the mixture becomes fluffy and light in color.

Combine almond meal, coca and salt. Add to the butter-egg mixture along with the cooled melted chocolate. Fold together gently. Next gently fold in raspberries and milk chocolate chunks.

Transfer the batter to the prepared baking dish. Drizzle over tahini and using a toothpick or skewer, swirl tahini around to spread evenly and make a nice pattern.

Bake for 25 minutes.

Serving suggestions: Option 1: After removing brownies from oven, allow to cool a few minutes before slicing and serving warm with ice cream.

Option 2: Allow to cool completely before slicing. Brownies can be served at room temperature for an extra soft chocolate experience or placed in the fridge so they become firmer with a more fudge-like texture.