Preheat oven to 350 degrees. Line a 9×9 square baking pan with foil or parchment. Coat with nonstick cooking spray.
In a large bowl, combine the tahini, coconut sugar, maple syrup, vanilla extract and flax eggs.
In a separate bowl, whisk together cocoa powder, almond flour, salt and baking soda.
Add dry ingredients to wet, mixing to combine. Add chocolate chips into the batter.
Spread batter evenly in prepared baking pan.
Bake for 22-30 minutes or until toothpick comes out clean. Do not overbake.
In the meantime, make chocolate drizzle by melting coconut oil and chocolate chips in a glass bowl in the microwave. Start with 30 seconds and stir. If chocolate is still chunky, microwave another 30 seconds and stir. Everything should be melted together.
Drizzle over warm brownies. Optional: Sprinkle sea salt on top.