Ingredients – 6 oz dark chocolate (150 grams) – 3 oz unsalted butter (85 grams) – ¼ cup cocoa powder – ½ cup yogurt – 1 cup powdered sugar – 1 teaspoon vanilla extract – ¾ cup all-purpose flour – 2 tablespoon cornstarch – ¼ teaspoon salt
Place the butter and cooking chocolate in a heat-safe bowl and place it in the saucepan with simmering water. Keep stirring until the chocolate and butter are melted and there are no lumps. Remove the bowl from heat and let it stand for 5 minutes
In a separate bowl, combine yogurt and powdered sugar. Whisk well until the sugar melts completely. Take the mixture and rub it with your fingers to check. It should be smooth with no grainy texture.
Add this and vanilla extract to the chocolate-butter mixture. Mix well.
Sift the flour, cocoa powder, cornstarch, and salt into it. Mix until the flour is incorporated. Do not overmix, just make sure there are no dry bits of flour.
Pour into the prepared pan and place it in a preheated oven for 25-30 minutes, until a crust is formed. Insert a toothpick to check - it should have moist crumbs.
Cool the brownie in the pan, then place it in the refrigerator for 1-2 hours. Take the brownie out of the pan by lifting the overhang and cut into squares.