Ingredients:

  • 1/2 cup (120g) Plain Non Fat Greek Yogurt
  • 1/2 cup (120ml) Pure Maple Syrup
  • 1 large Egg (room temperature)
  • 1 tsp (5ml) Pure Vanilla Extract
  • 1/2 cup (45g) Unsweetened Dutch Processed Cocoa Powder
  • 3/4 cup (90g) Oat Flour
  • 1/4 tsp Salt
  • 1/2 tsp Baking Powder
  • 1/4 cup (40g) Dark Chocolate Chips (70% cocoa)

Instructions:

  1. Preheat the oven. Set your temperature to 175°C and line your 20cm square pan with parchment paper. Note: Leaving an overhang on the sides helps you lift the brownies out easily.
  2. Whisk the wet components. In a large bowl, combine the Greek yogurt, maple syrup, egg, and vanilla. Whisk until the mixture is smooth and pale.
  3. Sift the cocoa. Add the Dutch processed cocoa powder directly into the wet mix through a fine mesh strainer. Note: Cocoa is notorious for clumping, and sifting ensures a silky batter.
  4. Incorporate the dry base. Stir in the oat flour, salt, and baking powder. Mix until no white streaks remain.
  5. Add the chocolate. Gently fold in the dark chocolate chips using a spatula. Look for an even distribution so every slice gets a hit of chocolate.
  6. Transfer to pan. Pour the batter into your prepared pan and smooth the top with your spatula. The batter will be thick and glossy.
  7. Bake for precision. Place the pan on the center rack and bake for 20 minutes. Watch for the edges to set while the middle still looks slightly soft.
  8. Perform the toothpick test. Insert a toothpick into the center; it should come out with a few moist, fudgy crumbs.
  9. Cool completely. Place the pan on a wire rack and let it sit for at least 30 minutes. Cooling allows the starches to set, which is the secret to that dense texture.
  10. Slice and serve. Use a sharp knife to cut into 12 even squares. Wipe the knife between cuts for the cleanest edges.