Preheat oven to 350ºF. Place a rack on the middle rack of he oven. Line an 8 x 8 (or a 9 x 9*) baking pan with parchment paper leaving an overhang on two opposite sides.
In a small saucepan over medium heat, melt butter. When butter is partly melted add chocolate and melt entirely. Whisk chocolate and butter together until combined. Set aside to cool (about 5 minutes).
In a medium bowl, add the melted butter and chocolate mixture, add sugar and whisk to combine. Add the eggs one at a time, whisking well after each addition. Add vanilla extract and stir until the batter looks shiny.
Add the almond flour, cocoa, baking powder and salt. Using a rubber spatula fold in the ingredients until just combined, careful not to over mix. Add chocolate chips and fold in.
Spread batter into baking pan and bake for 28 to 30 min. or until the top looks set and a toothpick inserted in middle comes out still moist with a bit of chocolate batter.
Let brownies cool in the pan on a wire rack. Using the parchment paper overhang, lift the brownies onto a cutting board to slice. Brownies can be refrigerated up to five days. For longer storage, store in an airtight container and freeze for up to 3 months.
If using a 9 by 9 baking dish, reduce baking time by a couple of minutes.
Using parchment paper to line the baking pan and leaving an overhang on opposite ends makes it easier to lift the brownies out of the pan for cutting into even portions.