Ingredients
Equipment
Method
- In a mixing bowl, add the eggs, cane sugar, vanilla extract, and coconut oil. Whisk until smooth and the sugar starts 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, combine the all-purpose flour, cocoa powder, baking soda, and salt. Whisk the dry ingredients together until the mixture is even 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.
- Add in the dark chocolate chips, reserving a few tablespoons for topping. Fold the chips in gently.
- 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 in the center comes out with just a few moist crumbs.
Nutrition
Notes
You can use plain or vanilla Greek yogurt; ensure it is thick. Coconut oil can be swapped with avocado oil or melted ghee. Cane sugar works well, but coconut sugar, brown sugar, or monk fruit sweetener are good alternatives. Use whole wheat or gluten-free flour if needed. Almond milk can be substituted with any unsweetened milk. Add 1/2 tsp espresso powder to enhance the chocolate flavor. Let brownies cool for at least 10 minutes before slicing for cleaner cuts.