Ingredients:

  • 1/2 cup unsalted butter, melted (115g)
  • 1/4 cup plain Greek yogurt (60g)
  • 1 cup coconut sugar or cane sugar (200g)
  • 2 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 3/4 cup unsweetened dark cocoa powder (75g)
  • 1/2 cup all-purpose flour (65g)
  • 1/4 tsp sea salt
  • 2 oz cream cheese, softened (55g)
  • 1 cup powdered sugar, sifted (120g)
  • 2 tsp milk

Instructions:

  1. Preheat your oven to 350°F. Line your 8x8 pan with parchment paper, leaving a bit of an overhang on the sides.
  2. In a large bowl, whisk the 1/2 cup melted butter and 1 cup sugar together. Add the 2 eggs and 1 tbsp vanilla, beating until the mixture looks glossy.
  3. Gently fold in the 1/4 cup Greek yogurt. Sift in the 3/4 cup cocoa powder, 1/2 cup flour, and 1/4 tsp salt. Mix until just combined and no dry streaks remain.
  4. Pour the batter into the prepared pan and smooth the top. Bake for 25 minutes until the edges are set and a toothpick comes out with a few moist crumbs.
  5. Let the brownies cool completely in the pan for at least 1 hour.
  6. Lift the brownies out of the pan. Use a cookie cutter or a knife to cut out 12 oval shapes. Press firmly to get a clean shatter free edge.
  7. Beat the 2 oz cream cheese and 1 cup powdered sugar together. Add 2 tsp milk slowly until the frosting is thick but flowable.
  8. Fill a piping bag with the frosting. Pipe one long line down the center of each brownie, then three or four short lines across it to look like laces. Move steadily for a smooth, professional line.