Preheat and prep: Heat the oven to 350°F (175°C). Line an 8x8-inch pan with parchment, leaving overhang for easy lifting. Lightly spray the parchment.

Whisk the dry ingredients: In a medium bowl, whisk 1 cup oat flour, 1/2 cup protein powder, 1 teaspoon baking powder, and 1/4 teaspoon salt. If your protein is very sweet, you can reduce the sugar slightly later.

Mix the wet ingredients: In a large bowl, whisk 1/2 cup light brown sugar with 2 large eggs until glossy, about 30 seconds. Whisk in 1/3 cup melted butter (slightly cooled), 1/3 cup almond butter, 1/3 cup milk, and 2 teaspoons vanilla until smooth.

Combine wet and dry: Add the dry mixture to the wet bowl. Stir with a spatula until just combined. The batter should be thick but spreadable. If it looks dry or crumbly, add 1–2 tablespoons more milk.

Fold in the chocolate: Stir in 1/2 cup chocolate chips. Save a few to scatter on top for a bakery look.

Spread and level: Scrape the batter into the prepared pan. Use a spatula to smooth into an even layer. Sprinkle the remaining chips on top.

Bake: Bake 18–22 minutes, until the edges are set and lightly golden and the center looks just barely done. A toothpick should come out with a few moist crumbs, not wet batter.

Cool completely: Let the blondies cool in the pan for at least 30 minutes. Lift out using the parchment and cool another 15 minutes before slicing. They firm up as they cool, so don’t rush this part.

Slice and serve: Cut into 12 squares for snack-size servings. Sprinkle with a pinch of flaky salt if you like sweet-salty contrast.