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Preheat the oven to 350°F and line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
In a large bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/4 cups granulated sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt until well combined and no lumps remain.
Pour in 3/4 cup oat milk, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract, then stir gently with a whisk or spatula until just combined (a few small lumps are okay).
Fold in 2/3 cup vegan chocolate chips or chopped vegan chocolate bar.
Transfer the batter to the prepared pan, spread it evenly, and tap the pan gently on the counter to release any air bubbles.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no wet batter.
Allow the brownies to cool completely in the pan on a wire rack, then use the parchment overhang to lift them out and cut into squares.