Preheat the oven to 350 degrees.
In a large bowl, mix the oat flour and cocoa powder.
Blend the chickpeas and almond milk until totally smooth, and add to the dry ingredients.
Add the date paste and stir until everything is combined.
Pour the batter into a nonstick or parchment-lined square pan, and carefully drop little blobs of peanut butter evenly over the batter. Use a toothpick or knife to gently swirl the peanut butter so it's distributed evenly in the pan on top of the batter.
Bake for 50 minutes.
Allow the brownies to cool for at least an hour before cutting, and even then, handle them carefully! The texture is very soft and gooey. They'll be much more firm and solid after you freeze or refrigerate them for a bit, so you can let the pan cool on the counter for at least 30 minutes, then put it in the freezer for 15 minutes to make cutting easier.
Store leftovers in the refrigerator.
