Begin by placing the cottage cheese, maple syrup, cocoa powder, oats, almond butter, vanilla extract, espresso powder (if using), and a pinch of salt into a high-powered blender. Blend on high until the mixture becomes silky and uniform in texture.
Next, add the almond flour to the blender. Blend again just until the flour is fully incorporated—use pulse mode if needed to prevent the batter from overheating.
Transfer the mixture to a mixing bowl and gently fold in the semisweet chocolate chips until evenly distributed throughout the batter.
The brownie batter can be enjoyed immediately as a rich, chocolatey treat. Alternatively, cover the bowl and refrigerate for up to 5 days to enjoy later.