Preheat the oven to 190°c/170°c fan.
Grease and line a small square baking tin - approx 7x7 to 8x8".
Remove the stones from your dates and blitz them up in a food processor/high power blender with 2 tbsp of the almond milk. Then gradually add the almond milk, blending in between each addition, until all the milk has been added and you have a nice smooth mixture.
Tip the date/almond milk mixture into a large mixing bowl.
Add the maple syrup and vanilla extract and mix through with a wooden spoon.
Sieve in the gluten free flour, cocoa powder and baking powder. Fold together until everything is just combined.
Add the chocolate chips and mix through.
Spoon the mixture into your lined tin and bake for approx 30 minutes.
Leave the brownies in the tin for about 5 minutes before transferring to a cooling rack. They will be very gooey when first removed from the oven but will firm up as they cool. It's best to let the brownies come to room temperature before attempting to slice - so leave them cooling for as long as you can (at least 2 hours).