Preheat oven to 300 degrees F. Lightly oil an 8-inch by 11-inch by 1/2-inch baking dish.
In a food processor, pulse the graham crackers into crumbs (16 graham crackers will make about 2 cups crumbs). Transfer to a bowl then add the cocoa and salt. Mix well and set aside.
In a large mixing bowl, combine the eggs and sugars. Beat with an electric mixer at high speed until thickened, about 2 minutes. Stir in the instant coffee and vanilla.
Gently fold in dates and chocolate chips. Pour batter into the prepared baking dish and spread evenly.
Bake brownies for 25 to 30 minutes, or until a knife or toothpick inserted in the center of the brownies comes out clean. Let cool completely in the pan on a wire rack before cutting. Frost if desired.