Begin by placing ½ cup of unsalted butter in a medium saucepan over low heat. Gently melt the butter, stirring occasionally until completely liquefied, about 5 minutes. Remove the saucepan from heat and allow the butter to cool slightly.

In a large mixing bowl, whisk the cooled melted butter with 1 cup of granulated sugar until the mixture turns glossy and smooth, approximately 2-3 minutes.

Crack in 2 large eggs, adding them one at a time to the sugar and butter mixture. Whisk each egg in thoroughly before adding the next, which will take about 1 minute per egg.

Fold in ½ cup of plain Greek yogurt and 1 teaspoon of vanilla extract into the wet ingredients, stirring until well combined.

In a separate bowl, sift together ¾ cup of all-purpose flour, ½ cup of unsweetened cocoa powder, 1 teaspoon of baking powder, and a pinch of salt.

Gradually fold the dry mixture into the wet ingredients, mixing gently until just combined.

Carefully fold in ½ cup of chocolate chips until they are evenly dispersed throughout the batter.

Preheat your oven to 350°F (175°C). Grease an 8x8 inch square pan with cooking spray or line it with parchment paper.

Spread the brownie batter evenly into the prepared pan and sprinkle some additional chocolate chips on top. Bake for 25-30 minutes, until a toothpick inserted in the center comes out with moist crumbs.

Once baked, let the brownies cool in the pan for about 10 minutes, then lift them out using the parchment paper and let them cool completely on a wire rack.

When cooled, use a sharp knife to cut them into squares. Serve warm with a scoop of ice cream or a dollop of whipped cream.