1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal.

2. Prepare Dates: If your dates are dry or stiff, soak them in hot water for 10 minutes, then drain thoroughly. They should be soft and sticky.

3. Blend Wet Ingredients: In a food processor or high-speed blender, combine the pitted dates and tahini. Blend on high until a thick, smooth paste forms. Add the eggs and vanilla extract, and blend again until the mixture is creamy and combined.

4. Add Dry Ingredients: Add the cocoa powder, baking soda, and salt to the blender. Pulse specifically just until the dry ingredients are incorporated. Do not over-process.

5. Fold: Transfer the batter to a mixing bowl (it will be thick). Fold in the chocolate chips by hand using a spatula.

6. Bake: Pour the batter into the prepared baking pan and smooth the top with the spatula. Sprinkle extra chocolate chips and sesame seeds on top if desired. Bake for 22–26 minutes. The edges should be set, but the center might still look slightly soft (it will firm up as it cools).

7. Cool Completely: Remove from the oven. Let the brownies cool completely in the pan before lifting them out. This is crucial—because they are flourless, they are fragile while hot. Once cool, slice into squares.