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 and smooth.
- 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. Do not overmix.
- Stir in the chocolate chips.
- Pour the batter into your 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. For gooier brownies, bake for 20 minutes.
- Once baked, 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 heat and let the ganache cool slightly. It will thicken as it cools.
- Once the ganache has cooled slightly, pour it evenly 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 if chilled. Cut the brownies into squares and serve at room temperature or cold.
Nutrition
Notes
Store any leftover brownies in an airtight container in the refrigerator for 5-7 days. They often taste even better the second 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.