Ingredients
Equipment
Method
- In a mixing bowl, combine the eggs, cane sugar, vanilla extract, and coconut oil. Whisk until smooth and the sugar begins to dissolve.
- Add the Greek yogurt and almond milk to the bowl. Whisk again until the mixture is creamy and fully combined.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until evenly combined and lump-free.
- Pour the dry ingredients into the bowl with the wet ingredients. Use a spatula to gently fold the batter together until no streaks remain.
- Fold in the dark chocolate chips, reserving a few tablespoons for topping. Be careful not to overmix the batter.
- Transfer the batter to a parchment-lined 9x9-inch baking pan and spread it out evenly. Sprinkle the reserved chocolate chips on top.
- Bake at 350°F (175°C) for 22-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the brownies cool in the pan for at least 10 minutes before slicing.
Nutrition
Notes
You can use plain or vanilla Greek yogurt; ensure it is thick. Coconut oil can be substituted with avocado oil or melted ghee. For sugar, coconut sugar, brown sugar, or a 1:1 monk fruit sweetener are good alternatives. Use whole wheat or a gluten-free 1:1 flour blend if preferred. Any unsweetened milk, such as oat, soy, or dairy, can replace almond milk. Adding 1/2 teaspoon of espresso powder can enhance the chocolate flavor.