Preheat the oven to 350°F. Lightly grease or line a 9x13 or 8-inch round pan.
In a food processor or high-powered blender, combine all ingredients except the chocolate chips. Blend until everything is fully incorporated and no chunks remain.
Mix in the chocolate chips. Pour into pan and top with additional chocolate chips.
Bake for 20 minutes, or until toothpick in center comes out mostly clean.
Allow to cool fully. Wrap tightly in tinfoil or store in an airtight container at room temperature for 2-3 days, or 1 week in the fridge.
Notes
*Surprise, surprise, there actually IS a difference! Check it out here, this explanation really clarifies it.
**I found this sweet enough, but if you prefer a less intense dark chocolate taste, simply add 2 tbsp of coconut/brown sugar.
Recipe by Lenses and Lentils at https://lensesandlentils.com/birthdays-and-brownies/