Preheat oven to 180°C.
Line a 20 x 20cm pan with foil and lightly coat with cooking spray.
In a medium bowl, mix together the almond flour and protein powder.
Place 1 cup of chocolate chips and the coconut oil in a microwave-safe bowl. Melt together in 30-second increments, stirring until smooth.
Add the coconut sugar to the chocolate mixture and stir until combined.
Add the eggs and vanilla to the chocolate mixture and stir until combined.
Gently fold the almond flour mixture into the chocolate mixture until combined.
Pour the batter into the previously prepared pan, then sprinkle the remaining 1/2 cup of chocolate chips over the top.
Bake for 25-30 minutes, or until a toothpick comes out clean.
Cool on a wire rack for 20 minutes, then cut into slices and serve. If you're impatient like us, you might want to sneak a piece while it's still warm!