Line a 8x8 inch pan with aluminium foil and spray generously with a non stick spray. Set aside. Pre heat oven to 350 F degrees.
In a bowl sift together flour, cocoa powder and baking powder. Also add in the salt (if using unsalted butter, I did not add salt since I used salted butter).
Melt butter using a double boiler method or microwave. For the double boiler method, cut butter into pieces and place it on top of a pan of barely simmering water. The bottom of your bowl should not touch the surface of water in the pan. Whisk continuously till the butter melts completely.
Remove bowl from the pan and let it cool down a bit, for 5-6 minutes.
Once butter has cooled down, add oil, 1/4 cup yogurt and 1/2 cup sugar. Mix to combine.
Add the remaining 1/4 cup yogurt and 1/2 cup sugar and vanilla extract and mix till well combined.
Add in the flour-cocoa mix. Combine using a spatula, do not go overboard with mixing the batter, few streaks of flour is okay.
The batter will be really thick, that is fine. Fold in chocolate chips.
Transfer batter to the prepared pan. Spread the batter throughout the pan using a spatula or back of your spoon. If batter sticks to your spatula/spoon, simple spray little non-stick spray of your spoon and then spread the batter.
Bake the brownies at 350 F degrees for 30-35 minutes.
Remove from oven and let them cool completely. Transfer to the refrigerator for 1-2 hours before cutting into pieces.
Slice into pieces and enjoy these eggless brownies!