Preheat oven to 350° - prepare an 8x8 baking dish by lining with two overlapping pieces of parchment paper, leaving 2-3" of overhang on each side.
In a small bowl whisk together cocoa powder, coconut flour, and salt until no lumps remain.
In a small pot over medium-low heat, melt together chocolate, 1 tbsp tahini, and 2 tbsp ghee. Set aside
In a small bowl combine 4 tbsp tahini and 1 tbsp maple syrup, stir well until creamy and combined, set aside.
In a medium bowl combine eggs and coconut palm sugar. Using an electric mixer beat for 3-4 minutes until the mixture has nearly doubled in volume. Add vanilla and espresso, beat until well combined. Add melted chocolate mixture and beat until combined, scraping down the sides of the bowl. Add cocoa powder mixture and beat until just combined.
Pour batter into an 8x8 baking dish. Add the tahini mixture in horizontal stripes across the pan. Using a knife or toothpick, gently swirl the tahini mixture into the chocolate mixture.
Bake for 30 minutes, or until tops are crackly and firm. You will not be able to use the toothpick test, as the brownies are fudgy and a toothpick inserted into the cernter will not come clean. remove from oven and allow to cool before slicing.