Ingredients:

  • 1/2 cup plain Greek yogurt
  • 1/2 cup creamy almond butter
  • 1/3 cup maple syrup
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp instant espresso powder
  • 1/2 cup unsweetened cocoa powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup dark chocolate chips

Instructions:

  1. Preheat the oven to 350°F (180°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Dissolve the 1/2 tsp instant espresso powder into the 1 tsp vanilla extract.
  3. In a large bowl, whisk together 1/2 cup plain Greek yogurt, 1/2 cup creamy almond butter, and 1/3 cup maple syrup until the mixture is smooth and emulsified.
  4. Beat in 2 large eggs one at a time, followed by the vanilla-espresso mixture, until the batter looks glossy.
  5. Sift in 1/2 cup unsweetened cocoa powder, 1/4 tsp baking soda, and 1/4 tsp sea salt. Fold gently with a spatula until just combined; stop immediately when no dry streaks remain.
  6. Fold in 1/2 cup dark chocolate chips.
  7. Spread the batter evenly into the prepared 8x8 inch pan.
  8. Bake for 20 minutes until the edges are firm and slightly puffed, but the center has a very slight wobble when shaken.
  9. Remove from the oven and let cool completely in the pan before slicing to ensure the fudgy center sets.