Prepare the Pan: Preheat the oven to 350°F. Line an 8 × 8-inch baking pan with parchment paper, leaving an overhang on all four sides for easy removal.
Melt the Chocolate: Place the butter and 1 cup of the chocolate chips in a large microwave-safe bowl. Microwave in 30-second intervals until both the butter and chocolate are melted, whisking until smooth. Allow the mixture to cool slightly.
Blend the Dates: Add the room-temperature eggs and pitted Medjool dates to a high-speed blender. Process for about 1 minute, or until smooth. Only very small pieces of date, approximately sesame-seed sized, should remain; blend longer if larger pieces are still visible. Combine the Wet Mixture: Pour the blended egg-and-date mixture into the melted chocolate. Whisk for about 1 minute, or until thoroughly combined, then whisk in the vanilla extract.
Sift the Dry Ingredients: In a separate small bowl, sift together the all-purpose flour, cocoa powder, and salt.
Finish the Batter: Add the sifted dry ingredients to the chocolate mixture and gently fold with a rubber spatula until no streaks of flour remain. Fold in the remaining ½ cup chocolate chips.
Fill the Pan: Scrape the finished batter into the prepared baking pan and use the spatula to spread it into an even layer.
Bake the Brownies: Bake at 350°F for 20–25 minutes, or until the top looks set while the center remains fudgy.
Cool and Slice: Let the brownies cool for about 30 minutes before removing them from the pan and slicing into 16 equal pieces.
