The Best Greek Yogurt Brownies Healthy in 30 Minutes

Instructions:

1. Preheat your oven to 350°F and line your 8x8 pan with parchment paper. Leave a bit of overhang on the sides – these are slings that will help you lift the brownies out later without them breaking.
2. Whisk together 125g all purpose flour, 60g cocoa powder, 150g coconut sugar, 0.5 tsp baking powder, and 0.25 tsp sea salt in a medium bowl. Make sure there are no large lumps of cocoa, as these won't dissolve well in the thick batter later.
3. In a separate large bowl, whisk 1 large egg with 1 tbsp vanilla extract and 1 tsp instant espresso powder. Add the 245g Greek yogurt and whisk until the mixture is completely smooth and pale brown.
4. Add the dry ingredients into the wet mixture. Use your spatula to fold them together. Stop the moment you see no more white streaks of flour. Over mixing at this stage is the #1 reason for cakey brownies.
5. Gently stir in 90g of dark chocolate chips. These provide little pockets of molten chocolate that contrast beautifully with the velvety crumb.
6. Pour the batter into the prepared pan and smooth the top. Bake for 18 to 22 minutes. You are looking for the edges to be firm and starting to pull away from the parchment, while the center should still have a very slight jiggle.
7. This is the hardest part: let them cool in the pan for at least 15 minutes. The residual heat continues to cook the center. If you cut them too early, they’ll fall apart.