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Preheat your oven to 350 degrees and line a 9x5 loaf pan with parchment paper.
In a medium bowl, beat the eggs. Add in the olive oil, tahini, and vanilla extract. Whisk to combine thoroughly. Finally, add the coconut sugar and mix until it is fully incorporated.
In a separate bowl, whisk together the almond flour, cocoa powder, coconut flour, baking powder, and salt.
Combine the wet and dry ingredients, and fold in the chocolate chips. Transfer the batter to the pan and bake for about 40 minutes until a cake tester inserted in the middle comes out clean and the brownies start to pull away from the sides of the pan. Let cool completely before slicing into 8 pieces.
Warm the coconut cream and add the chocolate chips — whisk until a smooth ganache is achieved, spread on top of brownies.