Preheat oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper.

In a microwave-safe bowl, melt the butter.

Stir in the avocado oil and ½ cup of chocolate chips until smooth. If needed, microwave for an additional 15 seconds to fully melt the chocolate.

Mix in the vanilla extract and cocoa powder until well combined.

Stir in the honey, followed by the egg and egg yolk, mixing until smooth.

Gently fold in the protein powder, flour, and sea salt until just incorporated. Then, fold in the remaining chocolate chunks.

Pour the batter into the prepared loaf pan and spread it evenly with a spatula.

Bake for 20 minutes, or until the top looks set but still slightly soft in the center.

Let the protein brownies cool for at least 15 minutes before slicing into 6 thick pieces.

Enjoy warm for the ultimate gooey experience or let them set for an even fudgier texture!

Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.