Preheat oven to 350F. Spray an 8x8-inch baking pan with baking spray. Set aside.

Place chocolate chips in microwave-safe bowl. Microwave for 30 seconds, remove, and stir. Continue microwaving in 30 second intervals, stirring after, until completely smooth. Let cool slightly.

In the bowl of a stand mixer fitted with a paddle attachment, beat together the avocados and sugar until creamy. Beat in cooled chocolate. Beat in eggs, one at a time; beat in vanilla.

In a separate bowl, whisk together cocoa powder, flour, and salt until no lumps remain. Slowly add the flour mixture to the chocolate mixture and beat until just combined. Pour the batter into the prepared pan.

Bake for about 30 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack before cutting.