Preheat the oven to 350 degrees. Lightly grease a 9 inch baking pan then line it with parchment paper.
In a food processor combine the avocado, cocoa powder, maple syrup, almond butter and almond milk.
Process until a smooth batter is formed. In a separate bowl combine sifted baking soda and gluten-free flour. Add the flour to the food processor and combine.
Pour the batter into the baking pan and mix in chocolate chips. Bake for 40 minutes or until the center of the brownie batter has set. Remove them from the oven and allow them to cool on a drying rack. Slice and enjoy!