Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving a little overhang on two sides so you can lift the brownies out later.
Add the cottage cheese, eggs, monk fruit sweetener, brown sugar and vanilla to a blender. Blend on high for 45-60 seconds, scraping down once, until the mixture is completely smooth with no curds left at all.
This step is the secret to a creamy, fudgy texture, so do not rush it. In a large bowl, whisk together the cocoa powder, oat flour, baking powder and salt, breaking up any lumps of cocoa.
Pour the blended cottage cheese mixture into the dry ingredients and fold with a spatula just until no dry streaks remain. The batter will be thick and glossy. Fold in 1/4 cup of the mini chocolate chips.
Spread the batter evenly into the prepared pan and smooth the top. Sprinkle the remaining chocolate chips over the surface.
Bake for 22-26 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. Do not bake until the toothpick is clean or you will lose the fudgy center.
Cool completely in the pan, then lift out using the parchment and cut into 16 squares. For the fudgiest texture, chill for 1 hour before serving.
