PREP: Preheat the oven to 350 degrees F. Line an 8-x-8 baking pan with parchment paper. (Do not use a different size pan; don't forget to line it or these brownies won't come out well.)
MAKE OAT FLOUR: Place the oats (old-fashioned or quick oats) in a food processor or small blender jar. Pulse the oats until they are ground into a powder-like consistency that resembles flour. Make sure to measure the 1/4 cup oat flour after it’s been turned to flour and not in the original whole-oat form.
BATTER: In a large bowl, mix together the peanut butter, honey, brown sugar, vanilla, egg, and applesauce. Once completely mixed and smooth, add the oat flour, cocoa powder, baking soda, baking powder, salt, and 1/2 cup (92g) chocolate chips. Stir together until combined.
BAKE: Use a spatula to transfer every bit of the mixture into the lined baking pan. Smooth the top in one even layer. Sprinkle the remaining 1/4 cup (38g) chocolate chips over the mixture and gently press them in. Bake for 20-22 minutes or until lightly puffy. I like to slightly under-bake the brownies because they will be softer, chewier/fudgier and overall taste better. You'll know they're done when the batter pulls away from the edges slightly or a toothpick when inserted into the center (not in a chocolate chip) comes out with moist crumbs or comes out clean.
ENJOY: Remove and allow to cool in the pan on a cooling rack for about an hour before cutting into the brownies and enjoying.
STORAGE: Store cooled brownies in an air-tight container at room temperature for up to a week. These brownies are best within 2-3 days of being made.