Fudgy Yogurt Brownies
from Bon Appetit
I didn’t have any eggs on hand, so this dessert was perfect. I also didn’t have chocolate chips, so I replaced chocolate covered espresso beans, which gave the brownies a crunch and a kick of caffeine.
1 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1 cup semisweet chocolate chips, divided
6 Tbsp. (3/4 stick) unsalted butter
1 cup granulated sugar
1/2 cup cocoa powder
1 tsp. vanilla extract
1 cup plain whole-milk Greek yogurt
Preheat oven to 350 degrees. Butter and flour a 9x9x2-inch metal baking pan.
Whisk flour, baking powder, and salt in a large bowl. Combine 1/2 cup chocolate chips and butter in a large stainless-steel bowl. Set bowl over a saucepan of simmering water and stir until chocolate and butter are melted and smooth. Remove bowl from heat; whisk in sugar, cocoa powder, vanilla, and yogurt. Fold wet ingredients into dry ingredients. Fold in remaining 1/2 cup chocolate chips. Pour mixture into prepared pan.
Bake until a tester inserted into center of brownie comes out with a few moist crumbs attached, 25-28 minutes. Let brownie cool completely. Cut into squares with a sharp knife.