Prepare the Pan and Oven: Start by heating the oven to 350°F. Line an eight inch square pan with parchment paper, leaving overhang on the sides. This helps lift the brownies out cleanly later and keeps the edges neat.
Mix the Dry Ingredients: Add almond flour, cocoa powder, baking soda, and salt to a bowl. Stir gently until the color looks even and no cocoa pockets remain. This step helps avoid bitter spots in the finished brownies.
Blend the Wet Ingredients: In another bowl, whisk melted butter with sugar until smooth. Add the eggs one at a time, mixing well after each. Stir in vanilla until the mixture looks glossy and slightly thick.
Combine Everything: Pour the dry ingredients into the wet mixture. Stir slowly until a thick batter forms. Fold in chocolate chips at the end so they spread evenly through the batter.
Bake the Brownies: Spread the batter evenly into the prepared pan. Smooth the top with a spatula. Place the pan in the center of the oven and bake for 22 to 28 minutes. The edges should look set while the center stays soft.
Cool and Slice: Remove the pan from the oven and let it cool completely. Cooling helps the brownies firm up without drying out. Lift them out using the parchment paper and slice into squares.
