Ingredients
- 1 cup (200 g) granulated sugar
- 1/2 cup (60 g) unsweetened cocoa powder
- 1/2 teaspoon fine salt
- 1/2 cup (120 ml) neutral oil
- 1/2 cup (120 g) plain yogurt, dairy or plant based
- 1 teaspoon vanilla extract
- 2 tablespoons strong coffee or water, optional
- 1 cup (125 g) all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 cup (90 g) chocolate chips or chopped chocolate
Instructions
- Prep the pan Heat oven to 350°F (175°C). Line an 8-inch square pan with parchment so two sides overhang. Lightly grease the remaining sides.
- Build the chocolate base In a medium bowl, whisk sugar, cocoa, and salt to remove any lumps. Add oil, yogurt, vanilla, and coffee. Whisk until glossy and smooth. It should look like a thick chocolate sauce.
- Add dry ingredients Sift flour and baking powder directly into the bowl. Switch to a spatula and fold until the flour disappears. Mix only until combined. Stir in the chocolate chips.
- Bake Spread batter evenly in the pan. Bake 22 to 28 minutes. The center should look set with a thin, shiny top and the edges should be slightly pulled away. A toothpick should emerge with a few moist crumbs, not wet batter.
- Cool and slice Cool in the pan on a rack for at least 30 minutes. Lift out with parchment and let cool another 15 minutes before slicing. Clean the knife between cuts for sharp edges.
Notes
- For extra fudgy brownies, remove from oven when slightly underbaked.
- Add walnuts or more chocolate chips for texture.
- Use plant milk and oil for a vegan version.
- Prep Time: 10
- Cook Time: 25
- Category: Dessert
- Method: Mix → Bake
- Cuisine: American