In one mixing bowl, combine the cashew butter, almond flour, 2 tablespoons maple syrup, vanilla and salt. Mix well until completely combined. Divide dough in half and place half the dough in second mixing bowl. You should have about 1 cup of dough in each mixing bowl.
In one mixing bowl, add chocolate protein powder, cocoa powder or cacao and additional 1 tsp maple syrup. Mix well until everything is incorporated into the dough.
In the other mixing bowl, add vanilla protein powder. Mix well until the protein powder is incorporated into the dough. Divide chocolate chips evenly between brownie mix and cookie dough mix.
Use a non stick silicone loaf pan or line a regular loaf pan with parchment paper. Break up brownie batter dough and cookie dough into chunks and add to the loaf pan. Be sure to alternate brownie batter and cookie dough so you get a nice mix of both.
Press the dough down with your hands until it is in a smooth and even layer. Add more chocolate chips to the top, if desired, and press down gently into the dough. Refrigerate dough for at least 30 minutes before cutting.