Ingredients:

  • 245g Plain Non fat Greek Yogurt
  • 1 Large Egg
  • 2 tsp Pure Vanilla Extract
  • 150g Coconut Sugar
  • 45g Unsweetened Dutch processed Cocoa Powder
  • 65g All purpose Flour
  • 1/2 tsp Baking Soda
  • 1/4 tsp Sea Salt
  • 90g Dark Chocolate Chips (70% cocoa)

Instructions:

  1. Preheat oven to 175°C and line a 20x20 cm baking pan with parchment paper.
  2. In a large mixing bowl, whisk together the Greek yogurt, egg, vanilla extract, and coconut sugar until the mixture is a completely smooth, glossy emulsion.
  3. Place a fine-mesh sieve over the wet ingredients and sift in the cocoa powder, flour, baking soda, and salt. Gently fold the dry ingredients into the wet using a silicone spatula just until no white streaks remain; do not over-mix.
  4. Gently fold in the dark chocolate chips.
  5. Transfer the thick batter into the prepared baking pan, smoothing the top with a spatula. Bake for 25 minutes or until the edges are set and the top has a slight crackle.
  6. Allow the brownies to cool completely in the pan before slicing into 16 squares to ensure the fudgy center sets properly.