Preheat the oven to 350 degrees.

Slice the dates into small rings. This helps them soften quickly and allows you to find any pits that snuck in. I always get one or two in a bag.

Put the dates in a small saucepan with the vanilla, coconut oil, and salt. Heat over medium and stir occasionally. This will soften the dates to get them ready for the batter. Lower to a simmer once the oil gets warm.

While the dates are warming, combine the dry ingredients in a bowl (almond flour, oat flour, cocoa powder, baking soda, baking powder) and set aside.

Crack the eggs into a large bowl with the avocado and maple syrup. The easiest way to add the avocado is to cut it in half, make a checkerboard pattern with your knife using the skin and then scoop into the avocado peel.

Beat the eggs and avocado until smooth. There still may be a few small avocado bits, which is OK.

By this point, the dates should be soft. Simply mash them with a fork.

The first time I made them I left the larger chunks but it was the only thing the kids didn’t like (I did). The second time I smashed them more thoroughly so there’d be no date bits.

Add the smashed dates to the egg-avocado mixture and beat until well combined.

Sift the dry ingredients in and fold in with a spatula. The batter will be thick.

Spread the batter into a greased 11x7 pan.

To make the brownies more traditional — and this is totally optional — scatter the chocolate chips on top.

Once baked they will melt allowing you to spread them on top making a traditional brownie crust.

Bake for 30 minutes — the kids couldn’t wait!

Spread the melted chocolate as soon as you take it out of the oven.

It helps to wait until they cool to cut but I never have the patience.

Cut into 15 squares. It’s awesome warm out of the oven or room temp!