To begin making these gluten-free double chocolate brownies, start by soaking the dates. Place the dates into a small bowl and pour hot water over them until all the dates are submerged. Allow them to soak for 10 to 15 minutes.

While the dates are soaking, gather and prepare the rest of the ingredients. Drain the soaked dates and puree them in a food processor. Set the pureed dates aside until ready to use.

Preheat your conventional oven to 325 degrees Fahrenheit. Sift your dry ingredients and whisk them together until thoroughly combined. Set the mixture aside until ready for use.

In a mixer bowl, add the eggs, pureed (room temperature) dates, coconut oil, and vanilla extract. Beat the mixture on high for around 5 minutes, or until fully combined and aerated.

Next, add the dry ingredients to the mixing bowl in two additions, mixing well until all ingredients are fully combined. Then, mix in a cup of chocolate chips until evenly distributed.

Grease a square baking sheet with coconut oil and line it with parchment paper. Pour the brownie batter into the prepared baking sheet and bake in the preheated oven for 35 to 40 minutes.

Check for doneness by inserting a toothpick into the center of the brownies - they’re done when the toothpick comes out clean.

Once the brownies are done, remove them from the oven and let them cool in the pan for 10 minutes. After that, transfer them to a cooling rack.

While the brownies are cooling, prepare the chocolate ganache. Melt 1 tablespoon of coconut oil and ½ cup of chocolate chips until smooth and fully combined. Allow the mixture to cool slightly, then drizzle it over the cooled brownies.

To serve, slice the brownies into equal squares and enjoy while they’re still warm! If you have leftovers, brownies reheat well in the oven or toaster oven. For an extra treat, serve them with a scoop of coconut ice cream and homemade strawberry sauce.

Your delicious Gluten-Free Brownies are ready to be served!