Preheat and Prepare: First, preheat your oven to 180°C (160°C fan). Grease and line a 20cm (8-inch) square baking tin with parchment paper, leaving some overhang on the sides to make it easier to lift the brownies out later.

Combine Dry Ingredients: In a medium bowl, sift together the protein powder, plain flour, cocoa powder, baking powder, and salt. Sifting is an important step to remove any lumps, especially from the protein and cocoa powder. Give it a quick whisk to combine everything evenly.

Whisk Wet Ingredients: In a separate, larger bowl, whisk the eggs and maple syrup together until they are well combined and slightly frothy, about 1 minute. Then, whisk in the Greek yoghurt, melted coconut oil, and vanilla extract until the mixture is smooth and glossy.

Combine Wet and Dry: Pour the dry ingredients into the bowl with the wet ingredients. Using a spatula, gently fold everything together until just combined. What works best for me is to stop mixing as soon as you no longer see streaks of flour. A few small lumps are perfectly fine – over-mixing will develop the gluten and make the brownies tough.

Add Chocolate: Gently fold in the 100g of dark chocolate chips.

Bake the Brownies: Pour the batter into your prepared baking tin and use the spatula to spread it into an even layer. Sprinkle a few extra chocolate chips over the top if you like. Bake for 20-22 minutes.

Check for Doneness: The brownies are ready when the edges are set and a toothpick inserted into the centre comes out with moist, fudgy crumbs attached, but not wet batter. Be careful not to over-bake!

Cool Completely: This is crucial! Let the brownies cool completely in the tin on a wire rack. They will be very soft when they first come out of the oven and will firm up as they cool. Resisting the urge to slice them while warm will reward you with clean, neat squares. Once cool, use the parchment paper overhang to lift them out and cut into 16 squares.