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1
Preheat the oven to 350 degrees.
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2
Coat a 9-by-13-inch baking dish with cooking spray.
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3
Melt the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water, stirring occasionally; do not let the bottom of the bowl touch the water.
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4
Whisk the flour, cocoa, salt and baking soda in a medium bowl.
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5
In a large bowl, whisk the eggs and brown sugar until smooth, then add the yogurt, oil and vanilla and whisk to combine.
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6
Whisk in the melted chocolate mixture until blended.
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7
Add the dry ingredients and mix until just moistened.
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8
Spread the batter in the prepared pan and sprinkle with walnuts, if desired.
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9
Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
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10
Cool completely in the pan on a rack before slicing.
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11
Per brownie (with nuts): Calories 160; Fat 9 g (Saturated 3 g);
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12
Cholesterol 40 mg; Sodium 55 mg; Carbohydrate 17 g; Fiber 1 g; Protein 3 g
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13
Photograph by Kate Sears
