Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
- In a large mixing bowl, combine the melted butter and granulated sugar. Stir vigorously until well combined and the mixture appears smooth. Next, stir in the vanilla extract until fully incorporated.1 cup unsalted butter, melted, 1.5 cups granulated sugar, 2 teaspoons vanilla extract
- Add the four large eggs to the butter and sugar mixture, one at a time, beating well after each addition until the batter is smooth and glossy.4 large eggs
- Sift the unsweetened cocoa powder into the wet ingredients. Add the salt and stir until just combined. The mixture will be thick at this stage.1 cup unsweetened cocoa powder, 1/2 teaspoon salt
- Carefully fold in the plain, full-fat Greek yogurt. Use a spatula to gently combine, being careful not to overmix.1 cup plain, full-fat Greek yogurt
- If you desire a slightly less dense, more cake-like texture, gently fold in the 1/2 cup of all-purpose flour now. For an extra burst of chocolatey goodness, stir in the 1/2 cup of chocolate chips, if using. Again, do not overmix; just ensure the ingredients are incorporated.1/2 cup all-purpose flour, 1/2 cup chocolate chips
- Pour the batter evenly into your prepared baking pan. Smooth the top with your spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached, but not wet batter. The edges should look set.
- Allow the brownies to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the brownies out of the pan and slice them into squares.
Notes
Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Freeze for up to 3 months. Gently reheat in the microwave or toaster oven if desired.
