Viveshni's Eggless Chocolate Brownies

Begin by heating your oven to 160°C. Prepare a square baking tin by lining it with baking paper, ensuring there's enough overhang for easy removal of the brownies later. In a mixing bowl, blend Greek yoghurt and icing sugar together until the sugar dissolves completely. To test, run your fingers through the mixture; it should feel smooth without any grit.

Cover and wait. In a different bowl, place chopped chocolate and add butter. Melt these together, stirring until fully combined. In a small bowl, measure and weigh dry ingredients - flour, cocoa powder, baking soda, and salt. Set aside. Pour the melted chocolate-butter mixture into the yoghurt mixture and stir thoroughly. Sprinkle the dry ingredients onto the wet mixture, passing them through a sieve to remove any cocoa powder or baking soda lumps.

Combining everything with a spatula creates a thick brownie batter. Pour this batter into the prepared baking tin, then bake in the preheated oven for 30 to 35 minutes. A skewer inserted into the center should come out with only a few crumbs attached. Avoid overbaking to prevent dry brownies. After removing from the oven, let the brownies rest in the pan for an additional 5 to 10 minutes, then transfer to a wire rack to cool completely. This should take a minimum of 1 to 2 hours before cutting into thick squares.