Ingredients:

  • 3/4 cup (170g) unsalted butter
  • 4 oz (115g) 70% cocoa dark chocolate baking bar, chopped
  • 1 1/2 cups (300g) coconut sugar
  • 3 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 3/4 cup (75g) Dutch-processed cocoa powder
  • 3/4 cup (95g) all-purpose flour
  • 1/2 tsp sea salt
  • 1 tsp espresso powder
  • 1/2 cup thick Greek yogurt
  • 2 tbsp maple syrup

Instructions:

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch metal baking pan with parchment paper, leaving an overhang for easy removal.
  2. Melt the 3/4 cup butter in a saucepan over medium low heat. Once melted, remove from heat and stir in the 4 oz chopped dark chocolate and 1 tsp espresso powder. Stir until the chocolate is velvety and glossy.
  3. In a separate large bowl, beat the eggs and coconut sugar with a hand mixer for 3–5 minutes until the mixture reaches the 'ribbon stage'—pale, thick, and voluminous. Stir in the vanilla extract.
  4. Gently fold the bloomed chocolate mixture into the egg mixture. Sift in the flour and sea salt, folding until just combined and no white streaks remain.
  5. Pour the batter into the prepared pan and bake for 25 minutes. The edges should be set but the center should remain slightly soft. Allow to cool completely in the pan.
  6. Once cooled, lift the brownies out using the parchment. Use a football-shaped cookie cutter to cut out shapes. Mix the Greek yogurt and maple syrup and pipe 'laces' onto each brownie using a fine-tipped piping bag.