Preheat your oven to 350°F. Line your square pan with parchment paper. Leave a little paper hanging over the sides. This helps you lift the brownies out later. Lightly grease any exposed pan edges.

In a large bowl, whisk the Greek yogurt and sugar. Add the eggs, vanilla extract, and maple syrup. Stir until the mixture is very smooth. Make sure there are no large yogurt lumps left in the bowl.

Place a mesh strainer over your wet ingredients. Add the flour, cocoa powder, salt, and baking soda. Sift them directly into the bowl. Sifting prevents flour clumps and makes the brownies much smoother.

Use a spatula to gently fold the dry and wet ingredients together. Do not overmix the batter. Stop stirring as soon as the flour disappears. Overmixing can make the brownies tough instead of fudgy.

Gently stir in half of the chocolate chips. Save the rest for the top. The chips inside will melt and create little pockets of joy. Pour the thick batter into your prepared baking pan.

Use your spatula to spread the batter into the corners. Sprinkle the remaining chocolate chips over the top. This makes the brownies look professional. It also adds a nice crunch to the top layer.

Place the pan on the center rack of the oven. Bake for 22 to 25 minutes. A toothpick inserted should come out with a few moist crumbs. Do not overbake them or they will become dry.

Remove the pan from the oven. Let the brownies cool completely in the pan. This is the hardest part of the recipe! Once cool, lift the parchment paper and slice them into 16 even squares.