Ingredients
- Unsalted Butter: 1/2 cup (113g or 1 stick), melted
- Granulated Sugar: 1 cup (200g)
- Large Eggs: 2
- Plain Greek Yogurt: 1/2 cup (120g), full-fat or low-fat (full-fat recommended for extra richness)
- Vanilla Extract: 1 ½ teaspoons
- All-Purpose Flour: 3/4 cup (90g)
- Unsweetened Cocoa Powder: 1/2 cup (50g), Dutch-process preferred for a darker color and richer flavor
- Baking Powder: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Semi-Sweet or Dark Chocolate Chips: 1 cup (175g), plus an extra 1/4 cup for sprinkling on top (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease an 8×8 inch (20×20 cm) square baking pan thoroughly with butter or cooking spray. For easier removal and cleanup, line the pan with parchment paper, leaving an overhang on two opposite sides to act as “handles.” Grease the parchment paper as well. This double precaution ensures your brownies won’t stick.
- Melt Butter: If you haven’t already, melt the unsalted butter. You can do this in a saucepan over low heat or in a microwave-safe bowl in short intervals. Allow it to cool slightly.
- Combine Wet Ingredients: In a large mixing bowl, combine the granulated sugar and the slightly cooled melted butter. Whisk them together until well combined. The mixture might look a bit grainy, and that’s perfectly fine.
- Add Eggs and Vanilla: Add the large eggs one at a time, whisking well after each addition until the mixture is smooth and slightly lightened in color. Stir in the vanilla extract and the plain Greek yogurt. Whisk until everything is fully incorporated and the batter is smooth. The Greek yogurt should blend in seamlessly.
- Combine Dry Ingredients: In a separate medium-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Whisking these dry ingredients together beforehand helps to distribute the baking powder and salt evenly, preventing any pockets of bitterness or saltiness and ensuring a uniform rise.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredient mixture. Using a spatula, fold the ingredients together until just combined. Be very careful not to overmix at this stage. Overmixing develops the gluten in the flour, which can lead to tough, cakey brownies instead of the fudgy texture we’re aiming for. A few streaks of flour remaining are okay.
- Fold in Chocolate Chips: Gently fold in 1 cup of the semi-sweet or dark chocolate chips. Again, mix only until they are evenly distributed.
- Pour and Spread Batter: Pour the brownie batter into your prepared baking pan. Use the spatula to spread it evenly, ensuring it reaches all corners. If you’re using extra chocolate chips, sprinkle the remaining 1/4 cup over the top of the batter.
- Bake: Place the pan in the preheated oven and bake for 25-30 minutes. The baking time can vary depending on your oven, so start checking around the 25-minute mark.
- Check for Doneness: To check if the brownies are done, insert a toothpick into the center. For fudgy brownies, you want the toothpick to come out with moist, fudgy crumbs attached, but not wet batter. If it comes out clean, they might be slightly overbaked and will be more cake-like. If it comes out with wet batter, they need a few more minutes.
- Cool Completely (Crucial Step!): This is perhaps the most important and often overlooked step for achieving perfectly fudgy brownies. Once baked, remove the pan from the oven and place it on a wire cooling rack. Let the brownies cool completely in the pan, for at least 1-2 hours, or even longer. Cooling allows them to set properly, developing that dense, fudgy texture. Warm brownies are delicious, but they will be more fragile and gooey.
- Cut and Serve: Once completely cooled, use the parchment paper overhangs to lift the brownies out of the pan and onto a cutting board. Cut them into squares (e.g., 16 squares for a 2×2 inch serving). Now, they are ready to be devoured!
Nutrition
- Serving Size: One Normal Portion
- Calories: 180-220