Preheat oven to 350 degrees and line the bottom of an 8x8 inch pan with parchment paper, rubbing the sides generously with coconut oil or coconut oil spray.
In a large bowl, beat together the tahini and baby food with an electric mixer, until creamy and combined.
Add in the coconut sugar, vanilla, and apple cider vinegar and beat again until well mixed.
Add the cocoa powder, coconut flour, baking soda and salt into the bowl and stir until well mixed, scraping down the sides to make sure all of the powder/flour gets in. Stir in the goji berries and blueberries.
Transfer the batter to the prepared pan and spread evenly. Let stand for 5 minutes so that the coconut flour can begin to absorb the moisture.
Bake until a toothpick inserted in the center comes out clean, and the brownie has risen slightly, about 30 minutes. Let cool on the counter for 30 minutes, and then transfer to the refrigerator to let cool COMPLETELY.
Slice and DEVOUR!