Pastry by Saloni

0 Preheat your oven to 175°C (350°F) and grease a mini brownie pan by brushing soft butter in every cavity and spray it with oil for even coverage (don’t skip this step) or grease and line an 8x8-inch (20cm) baking pan with parchment paper
1 In a microwave-safe bowl, combine the dark chocolate and butter. Heat in 20-30 second intervals, stirring after each, until fully melted and smooth. Set it aside.
2 Add cane sugar, light brown sugar, milk, and plain yogurt. Mix with a whisk until sugar dissolves and fully mixed.
3 In another bowl, whisk together the all-purpose flour, cocoa powder, cornstarch, and salt.
4 Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
5 Fill each cavity of the mini muffin tin about 3/4 full or spread the batter evenly in the prepared pan if using a larger pan. Store any extra brownie batter covered in a warm area of your kitchen.
6 Bake in the preheated oven for 10-12 minutes for brownie in a muffin tin or 18-20 minutes for a larger pan, until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
7 Let the mini brownies cool in the pan for 5-10 minutes before removing.
8 Carefully flip the mini brownie pan on a sheet pan or cutting board and tap to release. There may be a few that are not perfect. For a larger pan let them cool completely in the baking pan before you portion.
9 Top the brownies with my salted caramel and sprinkle sea salt.