Preheat the oven to 350 °F (175 °C) and line an 8"×8" (20cmx20cm) pan with parchment paper.

In a medium mixing bowl, stir together the almond flour, cocoa powder, protein powder and salt. Set aside.

In a large mixing bowl, stir together the coconut oil, sugar, and vanilla extract. Once combined, add the eggs one at a time, and stir just until combined.

Add the dry mixture to the wet and stir just until almost no streaks of flour remain. Do not overmix!

Pour the batter into the prepared pan and sprinkle mini chocolate chips on top.

Bake for 18 minutes. The brownies will puff up a little bit and may crack a little bit around the edges and the top will appear dry and crisp (not at all wet). When you remove it from the oven and tilt the pan, it may appear to move a little but shouldn't look super jiggly. A toothpick inserted into the center will come out wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan and will firm up as they cool.

Let cool completely and refrigerate for at least 2 hours until fudgy.

Refrigerate for up to 5 days or freeze up to 3 months.