Add the oats to the processor FIRST, and process them until they resemble a flour.
Add the remaining ingredients (except the chocolate chips), and process until smooth and well combined.
Add water in as needed to create a pourable, but thick, batter. I usually use one tablespoon.
Pulse in the chocolate chips, if using, or save them for the top!
Pour the batter into a well-oiled 8 x 8 baking dish.
Bake for 20-25 minutes (knife or toothpick should come out clean).
Put the brownies in the fridge to cool (still in the pan), untouched for about 30 minutes. This is crucial to keeping the shape of the brownie, as there is no binding agent present.
Once cooled, cut and serve!
Notes
Nutrition facts do not include chocolate chips.WW Points: 7