Fudgy No Egg Brownies

Preheat the oven to 350°F and line an 8-inch square baking pan with parchment paper

Heat the milk in a microwave safe bowl for about 20 seconds until it is steaming. Combine the warm milk, half of the yogurt (2 tablespoons), both sugars and vanilla in a large bowl and whisk to blend well. It should look syrupy and you should feel that the sugar has mostly dissolved when you rub it between your fingers. It may still feel a little bit gritty, but it should feel less coarse

Make the gluten paste: Combine remaining 2 tablespoons of yogurt with 2 tablespoons of the flour in a small bowl and stir vigorously until it tightens up, becomes thick and stringy like bread dough (watch the video below to see what it should look like). This forces gluten formation which will add structure to the brownies in the place of egg to hold a bit of air and make them softer

Melt butter and chocolate: Combine chocolate and butter in a separate microwave safe bowl and heat in 20 second increments, stirring between each round, until completely melted and smooth

Add the melted chocolate/butter mixture to the milk/sugar mixture and whisk well until evenly combined, smooth and glossy. Add gluten paste and whisk it in until well incorporated

Sift the flour, cocoa powder, baking powder and salt over the bowl and mix it in gently. Fold in chocolate chips. Spread the batter into the prepared pan and smooth out the surface

Bake for about 35 minutes until it has risen evenly a skewer or toothpick inserted into the center comes out with some moist sticky crumbs attached

Transfer pan to a wire rack and let cool completely in the pan before lifting out using the excess parchment and slicing