1-First, preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper for easy cleanup.

2-Next, soak the 12 ounces of pitted dates in warm water for about 10 minutes, then drain them well to make them soft and easy to blend.

3-In a food processor, blend the soaked dates with 1 cup of melted virgin coconut oil and 2 teaspoons of vanilla extract until it forms a smooth paste; this creates the sweet base.

4-In another bowl, mix together 2/3 cup of unsweetened cocoa powder, 3/4 cup of paleo baking flour mix, 1/4 teaspoon of salt, and 1 teaspoon of baking soda to get your dry ingredients ready.

5-Gradually add the date mixture to the dry ingredients, stirring until you have a even batter; fold in the 4 eggs one at a time for the best texture.

6-Pour the batter into your prepared pan and spread it out smoothly with a spatula.

7-Bake for 20-25 minutes, or until a toothpick comes out clean; keep an eye on it to avoid overbaking.

8-Let the brownies cool completely in the pan before cutting; if you’re adding the 3/4 cup of semisweet chocolate chips, mix them in before baking for extra gooeyness.