1 cup unsweetened cocoa powder

1 cup whole wheat flour

1 cup granulated sugar (or a sugar substitute, such as Stevia, to taste)

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup Greek yogurt (plain, non-fat or low-fat)

2 large eggs

1 teaspoon vanilla extract

½ cup unsweetened applesauce

½ cup dark chocolate chips (optional, but recommended for added richness)

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Preheat the oven to 350°F (175°C) and grease or line an 8×8-inch baking dish with parchment paper.
In a large mixing bowl, whisk together the cocoa powder, whole wheat flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the Greek yogurt, eggs, vanilla extract, and applesauce until smooth and well-combined.
Gradually add the wet ingredients to the dry ingredients and stir until everything is fully incorporated.
If desired, fold in the dark chocolate chips for an extra chocolatey richness.
Pour the batter into the prepared baking dish and spread it evenly.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the brownies cool completely before slicing and serving.

For a gluten-free version, swap the whole wheat flour for a gluten-free flour blend.

To make it vegan, replace the eggs with flax eggs and use plant-based yogurt.

You can add chopped nuts or a pinch of cinnamon for a fun variation.

Store in an airtight container for up to 3 days at room temperature or up to a week in the fridge.

Freeze for up to 3 months if you want to keep them for longer.