Greek Yogurt Brownies

Steps

1. 1

   Melt chocolate and butter

   • In a microwave-safe bowl, combine chopped dark chocolate and cold butter pieces.
   • Microwave in 30-second intervals, stirring between each, until completely melted and smooth (about 1–1.5 minutes total).
   • Alternatively, use a double boiler set over simmering water, stirring constantly.
   • Set aside to cool slightly for 2–3 minutes.

   + Show details− Hide details

   Ready when: Chocolate and butter are completely smooth with no lumps

   Tip: Do not overheat or the chocolate can seize; if you microwave, use short bursts

2. 2

   Combine yogurt, sugar, and eggs

   • In a large mixing bowl, add room-temperature Greek yogurt and granulated sugar.
   • Whisk vigorously for 30–45 seconds until the mixture lightens slightly and the sugar begins to dissolve.
   • Add the 2 room-temperature eggs one at a time, whisking well after each addition until fully incorporated.
   • The mixture should look smooth and slightly fluffy.
   • This step aerates the batter and helps create a tender crumb.

   + Show details− Hide details

   Ready when: Mixture is smooth, pale, and slightly fluffy with no visible egg streaks

   Tip: Room-temperature eggs incorporate smoothly; cold eggs may not emulsify properly

3. 3

   Add chocolate and vanilla

   • Pour the cooled melted chocolate and butter mixture into the yogurt mixture.
   • Add vanilla extract.
   • Whisk for 30–45 seconds until the batter is glossy and homogeneous, with no streaks of chocolate or yogurt visible.

   + Show details− Hide details

   Ready when: Batter is uniform in color with no visible streaks

   Tip: Do not overmix; once smooth, stop whisking to avoid overdeveloping gluten

4. 4

   Mix dry ingredients

   • In a separate medium mixing bowl, whisk together all-purpose flour, unsweetened cocoa powder, and kosher salt.
   • Break up any cocoa clumps as you whisk.
   • This distributes the leavening and salt evenly throughout the dry ingredients.

   + Show details− Hide details

   Ready when: Flour, cocoa, and salt are evenly blended with no visible lumps or streaks

   Tip: Sift the cocoa powder if it's lumpy, or whisk it very thoroughly to avoid pockets of dry cocoa in the brownies

5. 5

   Combine wet and dry

   • Pour the dry ingredients into the chocolate batter.
   • Using a rubber spatula, fold gently for 15–20 seconds, scraping from the bottom and folding over the top, until just barely combined.
   • A few streaks of flour are fine; do not stir vigorously.
   • Fold in chocolate chips if using.

   + Show details− Hide details

   Ready when: Dry ingredients are barely incorporated; no streaks of loose flour remain, but batter is not overmixed

   Tip: Stop folding while you can still see a few flour streaks; overmixing overdevelops gluten and makes brownies tough

6. 6

   Pour and spread batter

   • Pour the batter into the prepared 9×9-inch parchment-lined baking pan.
   • Use the spatula to spread it in an even layer, pushing gently into the corners.
   • Do not tap the pan on the counter, as this can deflate the batter.

   + Show details− Hide details

   Ready when: Batter is level and fills the pan evenly to about ½ inch below the rim

   Tip: If the batter has air bubbles on the surface, gently tap the pan once or twice to release them

7. 7

   Bake until fudgyOven 350°F / 175°C

   • Place the pan in the preheated 350°F (175°C) oven on the middle rack.
   • Bake for 25–30 minutes.
   • The brownies are done when the top looks set and matte, and a toothpick inserted into the center comes out with a few moist chocolate crumbs still clinging to it (not clean, and not covered in wet batter).
   • The edges should pull away slightly from the pan sides.
   • Do not overbake or the brownies will be dry.

   + Show details− Hide details

   Ready when: Top is set and matte; toothpick inserted in center has moist crumbs, not wet batter; edges begin to pull from pan

   Tip: Start checking for doneness at 25 minutes; every oven is different, and overbaking is the enemy of fudgy brownies

8. 8

   Cool in pan

   • Remove the pan from the oven and place it on a wire cooling rack.
   • Let the brownies cool in the pan for 15 minutes.
   • This allows the structure to set just enough to handle without falling apart.
   • The brownies will continue to cook slightly from residual heat.

   + Show details− Hide details

   Ready when: Brownies are warm to the touch but no longer hot; the surface is set and not sticky

   Tip: Do not skip this step; warm brownies will crumble if you try to remove them from the pan

9. 9

   Lift and cool completely

   • Using the parchment paper overhang, carefully lift the entire brownie slab out of the pan and onto a wire cooling rack (still on the parchment).
   • Allow to cool to room temperature, about 30 minutes.
   • This ensures even cooling and prevents a dense, gummy bottom layer.

   + Show details− Hide details

   Ready when: Brownies are at room temperature and no longer feel warm to the touch

   Tip: Cooling on a rack instead of in the pan prevents condensation and keeps the bottoms from becoming too dense

10. 10

    Cut and serve

    • Once completely cool, use a sharp knife to cut the brownies into a 3×4 grid, yielding 12 brownies.
    • A warm knife dipped in hot water and wiped clean between cuts helps make clean edges.
    • For even cleaner cuts, refrigerate the slab for 1 hour before cutting.

    + Show details− Hide details

    Ready when: Brownies are cut into 12 even squares with minimal crumbling

    Tip: A bench scraper or wire cake knife works better than a regular knife for cutting brownies without crumbling