Line an 8x8 pan with parchment paper. Preheat your oven to 325 degrees.
In a small saucepan, melt the butter and cocoa powder together over low heat, whisking frequently. Once everything is melted, stir in the sweeteners (monkfruit and xylitol). Whisk in the eggs, one at a time, until fully incorporated. Add in the vanilla and the almond flour and stir until well combined and there are no lumps.
With a spatula, stir in half of the chocolate chips and then pour the batter into the prepared pan. Sprinkle the remaining chocolate chips on top and place in the oven. Bake for 20-30 minutes or until the brownies are set and a toothpick comes out clean.
Let cool completely (place them in the fridge or freezer to speed this up!) before slicing. Store in the fridge in an airtight container for a week or in the freezer for up to 3 months.