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 into the mixture.
- Add the Vanilla 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 to avoid overmixing 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 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 1:1 sweetener are good alternatives. Use whole wheat or gluten-free 1:1 flour instead of all-purpose if needed. Almond milk can be swapped with any unsweetened milk, like oat, soy, or dairy. Add 1/2 tsp espresso powder to boost the chocolate flavor. Let brownies cool for at least 10 minutes before slicing for cleaner cuts.