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

In a food processor or high-speed blender, combine avocado, bananas, maple syrup, and vanilla extract; process until completely smooth.

Add eggs to the mixture and pulse briefly until incorporated.

In a separate bowl, whisk together cocoa powder, almond flour, baking soda, and salt.

Fold the dry ingredients into the wet avocado-banana mixture until no streaks remain.

Gently fold in half of the dark chocolate chips.

Pour batter into the prepared baking pan and smooth the top with a spatula.

Sprinkle remaining chocolate chips over the surface.

Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Allow brownies to cool completely in the pan before slicing to ensure the structure sets.