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Preheat the oven to 350°F and grease an 8-inch square cake pan with oil.
In a high-speed blender or food processor, combine the avocado flesh with the almond butter, maple syrup, eggs, coconut sugar, and vanilla. Blend until very smooth.
Now add the espresso, protein, cocoa powder, almond flour, baking soda, and salt. Blend until the mixture is fully incorporated and smooth.
Transfer the brownie batter to your prepared cake pan. Sprinkle the top with chocolate chips.
Bake for 18-25minutes, until the edges are firm or the center is slightly giggly. Feel free to bake until a toothpick comes out clean I like mine on the gooey side.
Let cool in the pan slice and enjoy!