Place 1/2 cup of butter in a medium skillet over medium heat. Cook, stirring frequently, until the butter becomes a deep amber, 4 to 5 minutes. Remove from heat and let cool.

Preheat the oven to 325ºF and grease a metal 8x8 inch square pan.

In a large bowl, whisk together 1 3/4 cups almond flour, 1/2 cup Swerve Brown, 1/4 cup collagen protein, 1 tsp baking powder, and 1/4 tsp salt.

Stir in 1 large egg, 1 large egg yolk, the browned butter, and 1/2 tsp vanilla extract until well combined. Fold in 3 ounces of chocolate chips, saving a few for the top.

Press the dough evenly into the prepared 8x8 inch pan and top with the remaining chocolate chips. Bake for 15 to 20 minutes, until just set and golden brown. Let cool completely before cutting into squares.