- 1. Preheat the oven to 180°C Grease a 8 inch cake tin
- 2. Sift together the flour, cocoa powder, baking powder,baking soda, espresso powder and salt and set aside.
- 3. Place the milk, yogurt and sugar in a medium sized pan over a low heat. Stir often Until the sugar has dissolved and the mixture is hot and glossy looking but not quite boiling.
- 4. Remove from the heat and add the chopped chocolate and cocoa butter and the Vanilla extract. Stir until melted and smooth.
- 5. Mix in the dry ingredients and stir until no dry lumps remain. The batter will be quite thick.If you wish to add any mix-ins such as chocolate chips or chopped nuts then mix them In now.
- 6. Transfer the batter to the prepared tin and spread it level. Smooth the top with a Spatula or the back of a spoon.
- 7. Bake for 20-25 minutes (mine took 22), until a skewer inserted into the centre comes out clean
- 8. Leave the brownies to cool completely in the tin before slicing into squares. Store in An airtight container for up to a Week. Enjoy with ice cream and chocolate sauce.!
