Step 1

Line a 8x8 inch pan with aluminium foil and spray generously with a non stick spray. Set aside. Pre heat oven to 350 F degrees.

Step 2

In a bowl sift together flour, cocoa powder and baking powder. Also add in the salt (if using unsalted butter, I did not add salt since I used salted butter).

Step 3

Melt butter using a double boiler method or microwave. For the double boiler method, cut butter into pieces and place it on top of a pan of barely simmering water. The bottom of your bowl should not touch the surface of water in the pan. Whisk continuously till the butter melts completely.

Step 4

Remove bowl from the pan and let it cool down a bit, for 5-6 minutes.

Step 5

Once butter has cooled down, add oil, 1/4 cup yogurt and 1/2 cup sugar. Mix to combine.

Step 6

Add the remaining 1/4 cup yogurt and 1/2 cup sugar and vanilla extract and mix till well combined.

Step 7

Add in the flour-cocoa mix. Combine using a spatula, do not go overboard with mixing the batter, few streaks of flour is okay.

Step 8

The batter will be really thick, that is fine. Fold in chocolate chips.

Step 9

Transfer batter to the prepared pan. Spread the batter throughout the pan using a spatula or back of your spoon. If batter sticks to your spatula/spoon, simple spray little non-stick spray of your spoon and then spread the batter.

Step 10

Bake the brownies at 350 F degrees for 30-35 minutes.

Step 11

Remove from oven and let them cool completely. Transfer to the refrigerator for 1-2 hours before cutting into pieces.

Step 12

Slice into pieces and enjoy these eggless brownies!