Line a 9" brownie pan with parchment paper both ways and set aside (or 8" pan for thicker brownies).

Using a stand mixer, add the almond butter and milk to a large bowl and mix on low (don't use a whisk attachment).

Add the sweetener, stevia and butter extract.

Add the cocoa powder and salt.

Process the oats in a blender or food processor (I blended them to a coarse flour for texture), then add to the mixer. Add the protein powder (mixture should look like cookie dough).

When mixture is even, fold in the chocolate chips. Scoop into the prepared pan and flatten with the spatula (I used a pastry roller). Refrigerate covered overnight and slice the next day. Store covered and in the fridge.