Ingredients
- 1 cup (120 g) all-purpose flour
- 1/2 cup (45 g) unsweetened cocoa powder
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) light brown sugar
- 1/2 tsp baking powder
- 1/2 tsp fine salt
- 1 Tbsp cornstarch (optional, for tenderness)
- 1/2 cup (120 g) plain yogurt (Greek or regular)
- 1/2 cup (120 ml) neutral oil
- 2 tsp vanilla extract
- 1 tsp instant coffee or espresso powder (optional)
- 1/4 cup (60 ml) very hot water
- 1 cup (170 g) semisweet chocolate chips or chunks
Equipment
- 8×8-inch baking pan
- mixing bowl
- whisk or spatula
- measuring cups and spoons
- Parchment paper
- oven
Method
- Preheat oven to 350°F (177°C). Line an 8×8-inch pan with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, both sugars, baking powder, salt, and cornstarch.
- Stir in yogurt, oil, vanilla, instant coffee, and hot water until just combined; do not overmix.
- Fold in chocolate chips, then spread batter evenly into the prepared pan.
- Bake for 24–28 minutes, until edges are set and a toothpick shows moist crumbs. Do not overbake.
- Cool in pan 20–30 minutes. Lift out with parchment, chill briefly for cleaner cuts, and slice into squares.
Nutrition
Calories: 330kcalCarbohydrates: 42gProtein: 4gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 160mgPotassium: 160mgFiber: 3gSugar: 28gVitamin A: 40IUCalcium: 40mgIron: 2.1mg
Notes
Dairy-Free: Substitute coconut yogurt and dairy-free chocolate chips.
Extra Fudgy: Reduce flour to ¾ cup (90 g) and bake toward the shorter time range.
Air Fryer: Pour batter into a 7-inch parchment-lined pan and bake at 320°F (160°C) for 18–22 minutes, until moist crumbs form.
Stovetop Steam-Bake: Place pan on a rack inside a covered pot with 1 cup water beneath; cook 30–35 minutes on low, checking for moist crumbs.
Pair With: Pumpkin Tiramisu, Pumpkin Shaped Baked Brie, or Burrata Chicken Milanese for a full dinner-to-dessert spread.
Extra Fudgy: Reduce flour to ¾ cup (90 g) and bake toward the shorter time range.
Air Fryer: Pour batter into a 7-inch parchment-lined pan and bake at 320°F (160°C) for 18–22 minutes, until moist crumbs form.
Stovetop Steam-Bake: Place pan on a rack inside a covered pot with 1 cup water beneath; cook 30–35 minutes on low, checking for moist crumbs.
Pair With: Pumpkin Tiramisu, Pumpkin Shaped Baked Brie, or Burrata Chicken Milanese for a full dinner-to-dessert spread.
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