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First, preheat your oven to 350°F and line the sides and bottom of a 9x13-inch baking pan with parchment paper.
In a large mixing bowl, combine the baking soda and the unsweetened cocoa powder with a whisk. Add half of the tahini and coffee, then mix well.
Next, add the sugars, eggs, and remaining tahini, and mix until smooth.
Incorporate the flour, vanilla extract, and salt, mixing until just combined. Be careful not to overmix. Gently fold in the chocolate chips.
Pour the brownie batter into your prepared pan, spreading it evenly. Bake for 33-38 minutes, or until a toothpick inserted in the center comes out with slightly wet crumbs. Let them cool completely over a wire rack while you make the ganache.
For the ganache, start by melting the chocolate and let it cool slightly in a small bowl. Then, add the tahini and mix well. Incorporate the powdered sugar, vanilla, and salt, mixing until smooth.
Pour the ganache over the cooled brownies and sprinkle with sesame seeds.