Ingredients
Equipment
Method
- Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius). Grease a 9x9 inch baking pan and set it aside.
- In a small bowl, mix the oat flour, cocoa powder, and sea salt. Set this aside.
- Melt the chocolate and butter (or coconut oil) together in the microwave. Stir until completely melted.
- Whisk in the sugar, Greek yogurt, vanilla extract, and eggs until the mixture is smooth.
- Add the dry ingredients to the wet ingredients and whisk until just combined.
- Stir in the chocolate chips.
- Pour the batter into the prepared pan. Bake for 20 to 25 minutes, or until the top is just barely set and the edges are slightly pulling away from the sides of the pan. (Baking for 20 minutes will result in gooier brownies).
- When the brownies are finished baking, place the pan on a wire rack to cool.
- While the brownies are baking, prepare the ganache. Add the heavy cream to a small saucepan and warm it over medium-high heat until it just begins to bubble. Do not let it boil.
- Turn off the heat and whisk in the chopped chocolate and vanilla extract until the mixture is dark and smooth.
- Remove the saucepan from the warm burner and let the ganache cool slightly. It will thicken as it cools.
- Once the ganache has cooled slightly, pour it over your cooling brownies.
- Allow the ganache to firm up at room temperature, or place the pan in the refrigerator to speed up the process.
- Remove from the refrigerator, cut, and serve at room temperature, or serve cold.
Nutrition
Notes
Store any leftover brownies in an airtight container in the refrigerator for 5-7 days. These brownies often taste even better the day after refrigerating.
To freeze, place brownies in a single layer on a baking sheet and freeze until hardened. Then, transfer them to an airtight container and freeze for up to two months. Thaw at room temperature or in the refrigerator.