Add all the ingredients except dark chocolate chips in a blender jar of your mixie.
Add the flax egg. Using the pulse button, blitz at regular intervals for 4 to 5 times till all the ingredients are mixed well.
You can also place all the ingredients in a bowl and mix using a hand mixer.
Transfer the batter to the parchment lined baking tin.
Sprinkle the dark chocolate chips on top.
Bake for 25 to 30 mins or till the sides starts to pull away from the tin.
When you insert a toothpick in the middle, it may come away with moist crumbs but not with wet batter sticking to it.
Take the pan out and let it cool down completely, cut into squares.
I usually place the tin in the fridge overnight and cut it the next day as the chocolate flavor is more enhanced and tastes even better.
Serve these eggless greek yogurt brownies with a scoop of ice cream or dusted with powdered sugar or drizzled with peanut butter on top for a healthier option.