Salted Chocolate Cheesecake Brownies

Instructions

1. 1

   Preheat the oven to 170°C (335°F). Grease an 18cm x 18cm baking pan and line it with parchment paper.

   Tip: Use a dark-coated pan for even browning

2. 2

   In a medium bowl, whisk together the flour, sugar, cocoa powder, and espresso powder.

   Tip: Aerate the dry ingredients for an even texture

3. 3

   In a large mixing bowl, melt the chocolate in the microwave in 30-second increments, stirring between each interval, until smooth.

   Tip: Use caution when working with hot chocolate

4. 4

   Add the butter to the melted chocolate and stir until combined.

   Tip: Use an electric mixer for a lighter texture

5. 5

   Beat in the eggs one at a time, followed by the Greek yogurt.

   Tip: Don't overmix, as this can result in a dense texture

6. 6

   In a separate bowl, whisk together the vanilla extract and salt.

   Tip: Use a small amount of salt to bring out the flavors

7. 7

   Gradually add the dry ingredients to the chocolate mixture, stirring until just combined.

   Tip: Don't overmix, as this can result in a dense texture

8. 8

   Stir in the semisweet chocolate chips.

   Tip: Use a spatula for a smoother texture

9. 9

   Pour the batter into the prepared baking pan and smooth the top.

   Tip: Use a spatula for a smooth top

10. 10

    Bake for 35 minutes or until a toothpick inserted 5cm from the pan's edge comes out with a few moist crumbs.

    Tip: Don't overbake, as this can result in a dry texture

11. 11

    Remove from the oven and let cool in the pan for 10 minutes.

    Tip: Let the brownies cool completely before slicing

12. 12

    Cut into 8 equal squares and serve.

    Tip: Serve immediately for the best texture