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1
Preheat the oven to 350 degrees F with a rack in the center position.
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2
Coat a 9-inch square baking pan with pan spray.
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3
In a small bowl, whisk together the flour and salt; set aside.
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4
Heat the oil in a medium saucepan over medium heat just until warm.
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5
Use a whisk to stir in the sugar until it is evenly moistened.
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6
Add the yogurt and vanilla, and stir until thoroughly combined.
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7
Stir in the cocoa powder, several tablespoons at a time, to make a thick, dark paste.
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8
In a small clean bowl and using a clean whisk, beat the egg whites just until they are very thick and foamy.
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9
Whisk the whites into the chocolate mixture just to combine.
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10
Fold in the flour mixture until streaky, then fold in the chocolate chips just until combined.
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11
Spread the batter evenly in the prepared pan.
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12
Bake for 15 minutes, or until the top has formed a crust and a knife inserted into the center still comes out with wet crumbs on it.
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13
Transfer the pan to a wire rack and it let cool for at least 1 hour before cutting.
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14
To serve: Cut the brownies into 4 even strips one way, then 4 the other, to make 16 brownies.
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15
Store any leftover brownies at room temperature, tightly wrapped in plastic film, for up to 4 days, or overwrap with foil and freeze for up to 2 weeks.
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16
Thaw individual frozen brownies at room temperature.
