Preheat the oven to 350 degrees Fahrenheit. Line a square baking dish with parchment paper, letting it hang over the edges, and set it aside.

In a medium saucepan, combine the pitted dates and the water. Cook over medium heat, stirring occasionally for 5 minutes or until the dates become tender and the water is absorbed.

Using a potato or meat masher, gently smash the dates.

Remove the mixture from the heat, and stir in the baking soda. Once the paste has risen and bubbles begin to form, transfer it to a large plate, and set it aside for 20 minutes or until it is slightly cooled.

In the bowl of a stand mixer, blend the date paste and butter until smooth.

Add the eggs one at a time, scraping down the edges after each egg. Add the vanilla extract, and mix again until the ingredients become smooth and fluffy.

Sift the cocoa powder, espresso powder, salt, baking powder, and flour into the bowl, and gently mix just until no streaks remain. Be careful not to overmix!

Fold in the chocolate chips.

Spread the batter evenly in the prepared baking dish. Top with additional chocolate chips, if desired.

Bake for 20-22 minutes or until the edges are set.

Allow the brownies to cool in the pan slightly before transferring them to a wire rack to cool completely, and enjoy!

Store in an airtight container in the fridge for up to four days.