Ingredients
- 2/3 cup nonfat vanilla Greek yogurt
- 1/4 cup coconut sugar
- 2 large eggs
- 5 ounces dark chocolate divided
- 2 tablespoons coconut oil
- 1/2 cup cocoa powder (42 grams)
- 1 tablespoon cornstarch (9 grams)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Heat your oven to 325°F and line an 8x8-inch pan with parchment paper.
- In a large bowl, whisk together the yogurt, sugar, and eggs.
- Place 4 ounces of the chocolate and the coconut oil into a small, microwave-safe bowl and microwave until smooth and melted, about 1 minute. Whisk into the egg mixture.
- Whisk in the cocoa powder, cornstarch, baking soda, and salt. Roughly chop the remaining chocolate and stir it in.
- Spread into the pan and bake until a toothpick inserted in the center comes out clean, about 22-23 minutes. Do not overbake!
- Immediately transfer into the fridge (I put them on a cooling pad) for 15 minutes.
- Remove and finish cooling on the counter completely before slicing.
