Preheat your oven to 350°F (175°C) for perfect brownie texture.
Line your 9x9 inch baking pan with parchment paper for easy removal.
In a large mixing bowl, whisk together the almond flour, chocolate protein powder (or protein + collagen), erythritol (or sugar), cocoa powder, baking powder, and salt until well combined.
In another bowl, combine the melted butter (or coconut oil), eggs, and vanilla extract. Whisk until smooth and creamy.
Pour the wet ingredients into the dry ingredients. Gently mix until just combined, being careful not to overmix.
Fold in the keto chocolate chips (or regular) with a spatula until evenly distributed.
Pour the brownie batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick comes out with a few moist crumbs.
Once baked, cool in the pan for 10 minutes, then lift out using the parchment overhang and cool completely on a wire rack before cutting into squares.
