1cupvanilla Greek yogurt*room temperature, we like Stonyfield Whole Milk Greek Vanilla Yogurt
1tspvanilla extract
1/8tspkosher sea salt
1/2tspbaking soda
1/2cupcoconut sugarWe like Bob's Red Mill
3/4cupoat flour**
For the Ganache
1/2cupsemisweet chocolate chips
1/4cupmilk chocolate chips
3tbspwhole milk
1tbspvanilla Greek yogurtroom temperature, we like Stonyfield Whole Milk Greek Vanilla Yogurt
Instructions
Preheat the oven to 350 degrees. Line a 8x8-inch metal pan with foil or parchment paper, then lightly coat with cooking spray; set aside.
In a large microwave-safe bowl, add the coconut oil. Microwave on medium heat until the oil has completely liquified. Stir in 1 cup of the chocolate chips, stirring until the chocolate is completely melted. Whisk in the Greek yogurt, then stir in the vanilla, salt, baking soda, coconut sugar, oat flour, and remaining chocolate chips. Allow the batter to sit for 5 minutes.
Spread the mixture into the prepared pan. Place in the oven and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and allow to cool completely before adding the ganache.
For the Ganache
In a 2 c. glass measuring cup, combine chocolate chips and milk. Microwave on half powder (mine is usually power 10, so I did 5) for one minute, stir, then repeat. Add the Greek yogurt, then stir continuously until it becomes silky smooth, about 1 minute. Spread over the top of the brownies, add sprinkles if desired. Place in the refrigerator to set for 30 minutes to allow the ganache to set before cutting and serving.
Notes
*You can use plain Greek yogurt, but please use whole milk, not low-fat! **I blended old-fashioned oats and then measured out the oat flour, however, you can buy oat flour in the bulk section of your grocery store or on the baking aisle.