Date and Almond Flour Brownies

0 Prepare the Pan: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
1 Warm the Liquids: In a small saucepan or microwave-safe bowl, gently warm the milk and avocado oil until just warm. Do not boil.
2 Blend the Date Mixture: Add the chopped dates and warm liquid mixture to a blender or food processor. Blend until completely smooth.
3 Add Eggs and Flavorings: Add the eggs, cocoa powder, instant coffee (if using), salt, and vanilla. Blend until the batter is smooth, thick, and glossy.
4 Mix in the Dry Ingredients: Add the almond flour and baking powder. Pulse just until incorporated. Avoid over-mixing. Fold in ¼ cup of the chopped semisweet chocolate. Tip: The batter should be thick but easily spreadable. If it's too thick, add milk 1 tablespoon at a time. If it's too thin, add almond flour 1 tablespoon at a time.
5 Fill the Pan: Transfer the batter to the prepared pan and spread evenly. Sprinkle the remaining ¼ cup chopped semisweet chocolate over the top along with the toasted walnuts, if using. 
6 Bake: Bake for [timer minutes=20]20 to 25 minutes[/timer], or until the edges are set and the center is still slightly soft. A toothpick inserted near the center should come out with moist crumbs, not wet batter.
7 Cool: Allow the brownies to cool completely in the pan for 1 to 2 hours before slicing. This resting time helps them set into their signature fudgy texture.