Preheat oven to 350°F (175°C) and line an 8x8 inch square baking pan with parchment paper.

In a large mixing bowl, sift together the almond flour, cocoa powder, salt, and baking soda to remove lumps.

In a separate bowl, whisk the eggs, maple syrup, melted coconut oil, and vanilla extract until emulsified.

Incorporate the wet ingredients into the dry ingredients using a rubber spatula until a thick batter forms.

Fold in the dark chocolate chips.

Spread the batter evenly into the prepared baking pan, smoothing the top with the spatula.

Bake for 22 to 25 minutes until the edges are set but the center remains slightly soft to the touch.

Remove from the oven and allow to cool completely in the pan for at least 30 minutes to ensure a fudgy texture before slicing.