Bake 25 minutes for a more fudgy/wet brownie and closer to 30 for a more dry/firm brownie.
Makes 50 2"x1" bars in the Epicure petite squares silicone or
Fills a 9" x 12" glass baking dish.
Adjust the number of servings and the ingredient amounts will re-calculate.
Preheat oven to 350 degrees. For 50 bars you will need a 9x12 glass rectangle dish, or 1 Epicure silicone perfect petites tray and 1 8x8 square dish, or two Epicure perfect petite trays.
Grind oats into oat flour.
Blend dates, covered with hot tap water, add the rest of the water to the food processor. Before blending, squeeze dried dates to make sure there are no hidden pits - to save your food processor from damage. 7 oz of dates (the default for this recipe) is about 32 individual dates or 200g.
Add the ingredients except the chocolate chips to a food processor and blend for a minute.
Scrape down the sides and process for another 1-2 minutes until very smooth.
Add 2/3 of the chocolate chips (save some for sprinkling on top), pulse a few times to blend in. The more you process the less they will be chips and the more they will be tiny pieces.
Sprinkle remaining chocolate chips over the top to make your snack look and taste extra special.
Bake for 25-30 minutes until slightly puffed up, and the top is firm.
Make your own oat flour by processing quick cooking oats in a high speed blender or food processor into a fine flour. It's really easy to do this. Measure the oats after blending.
I used about a 1 1/4 cup of loose oats to get a heaping cup of finely ground oats (oat flour). It tastes nice and fresh.