Ingredients
Equipment
Method
- In a mixing bowl, add the 2 large eggs, 1/2 cup cane sugar, 1 teaspoon vanilla extract, and 3 tablespoons coconut oil. Whisk until smooth and the sugar starts to dissolve into the mixture.
- Add the 1 cup Vanilla Greek yogurt and 1/3 cup almond milk to the bowl. Whisk again until the mixture is creamy and fully combined.
- In a separate bowl, combine the 3/4 cup all-purpose flour, 1/2 cup cocoa powder, 1/2 teaspoon baking soda, and 1/8 teaspoon 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 1/2 cup 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.
- Let brownies cool for at least 10 minutes before slicing for cleaner cuts.
Nutrition
Notes
You can use plain or vanilla Greek yogurt—just make sure it’s thick. Coconut oil can be swapped with avocado oil or melted ghee. Cane sugar works great, but coconut sugar, brown sugar, or monk fruit 1:1 sweetener are all solid options. 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 (totally optional).