Preheat oven to 350 degrees Fahrenheit and line a 8x8 square baking pan with parchment paper.
In the bowl of an electric stand mixer on medium-high speed, cream together the organic pure cane sugar, SunButter, and vanilla extract, for 1-2 minutes until smooth.
In a separate bowl, whisk together the oat flour, rolled oats, baking powder, and sea salt.
Now, turn the mixer's speed on low and add the oat flour, mixing for 1 minute. Slowly, add the Almond milk and continue mixing on low-speed for a few more seconds. Turn off mixer and fold in chocolate chips using a rubber spatula. **NOTE: Dough will look moist, but should form large mounds when gently pressed together.**
Add the dough to the prepared baking pan and gently press it down until evenly spread in the baking pan. Sprinkle a few chocolate chips on top and gently press them down into dough, if desired.
Bake for 25 minutes or until edges are golden brown and crisp. **NOTE: Center of brownie should come out clean when tested with a toothpick.**
Let cool completely in the pan (about 20 minutes or so) before removing brownies. To remove, gently lift the side of parchment paper and roughly cut into small chunks.
Serve with your favorite vegan ice cream or eat each little bite with a glass of non-dairy milk.