Instructions

• Preheat the oven to 325°F (160°C). Line the bottom of an 8×8-inch pan with parchment paper and spray or lightly grease the sides.
• Fill a medium pot about halfway with water and bring it to a boil. Place a heatproof bowl (glass or metal) over the pot to form a double boiler, making sure the bottom of the bowl does not touch the water.
• Add the 4 tablespoons unsalted butter, 4 tablespoons avocado oil, and 1 cup sugar to the bowl. Whisk over the simmering water until the butter is fully melted and the mixture is uniform and slightly grainy.
• Remove the bowl from the heat. Stir in the 1 teaspoon vanilla and 1/4 cup plain non-fat Greek yogurt until combined.
• Add 3/4 cup all-purpose (or GF 1:1) flour, 1/2 cup unsweetened cocoa powder, 1 tablespoon cornstarch, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Stir gently just until the dry ingredients are incorporated and no large dry streaks remain.
• Stir in the 2 tablespoons hot water. Then fold in the 1/4 cup mini semi-sweet chocolate chips, mixing as little as possible to avoid deflating the batter.
• Pour the batter into the prepared pan and spread it evenly.
• Bake for 35–40 minutes, until the top is set and slightly crackly (a toothpick inserted near the center should come out with a few moist crumbs).
• Remove the pan from the oven and immediately place it on a heatproof pad or trivet, then transfer the pan to the refrigerator for 10 minutes to cool briefly.
• Remove the pan from the refrigerator and let the brownies cool completely at room temperature before lifting out, slicing, and serving.