These were really rich and fudgy despite being void of butter, oil or eggs. Plus, they’re not overly sweet and have a delicious tarty taste from the yogurt.
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips, divided
1 cup granulated sugar
1/2 cup cocoa
1 teaspoon vanilla
1 1/3 cup plain Greek yogurt
1/2 cup white chocolate chips, divided
1/2 cup chopped walnuts, optional
Preheat the oven to 350F. Grease a 9×9 baking pan. In a large bowl, whisk together the flour, baking powder and salt. In a microwave safe bowl, melt 1/2 cup semisweet chocolate chips in 20 second intervals to avoid scorching. When smooth, stir in sugar, cocoa, vanilla and yogurt. Pour into flour mixture and stir well, adding in an additional 1/4 cup semisweet chocolate chips and 1/4 cup white chocolate chips and walnuts (if using). Pour batter into pan and spread evenly. Top with remaining chocolate and white chocolate chips. Bake 28 to 32 minutes or until toothpick inserted in center comes out with a few moist crumbs but not wet batter. Cool and cut into squares.