The Best Healthier Brownies

• Vegetarian
• Gluten free

• Refrigerated

  • 2 tbsp Vanilla almond milk, unsweetened

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/2 cup Coconut sugar
  • 2 cups Dark chocolate chip
  • 3/4 cup Oat flour
  • 3/4 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 3/8 cup Coconut oil

• Dairy

  • 1 1/8 cup Vanilla greek yogurt

Found on chelseasmessyapron.com

Description

Directions

• Preheat the oven to 350 degrees F. Line an 8 x 8 pan with foil or parchment paper and then spray with nonstick spray (I use a coconut oil based spray that I love.)
• In a bowl place 1 cup of chocolate chips or chopped and measured dark chocolate.
• Microwave the coconut oil and measure the coconut oil in its melted, hot state.
• Pour the hot melted coconut oil over the dark chocolate and stir the chocolate until it is completely melted.
• For best results I suggest using LouAna coconut oil as Ive found other coconut oils vary in their baked taste and sometimes result in a bitter-tasting baked good.
• Add in the Greek yogurt. Make sure the Greek yogurt is quite thick (check the notes) and not watery. If needed drab it with a paper towel after stirring and measuring it.
• Stir in the vanilla, salt, baking soda, and coconut sugar.
• In a blender or food processor put in quick oats or old fashioned oats. Blend or process until the oats resemble flour. Measure the oat flour after blending and not before.
• Stir into the mixture. Stir in the remaining 1/2 cup chocolate chips.
• Spread the mixture (it is very thick) into the prepared 8 x 8 pan. Bake in the preheated oven for 28-32 minutes or until a fork comes out clean when inserted.
• Do not over-bake. Slightly under-baking is better and will yield a better taste and texture. (More fudge-like)
• Remove from the oven and allow to cool completely.
• In a microwave safe bowl combine the chocolate chips and milk. Microwave in bursts of 15 seconds, stirring for 15 seconds in between each burst until the chocolate is completely melted.
• Stir in the Greek yogurt and then whisk in the powdered sugar.
• Start with 3/4 a cup and add as needed. Note that the frosting thickens up a lot after being refrigerated.
• Refrigerate the frosting (covered in an airtight container) for at least 30 minutes.
• Cover the brownies with the frosting.
• Remove the brownies using the overhang of the parchment paper or foil. Cut into pieces and enjoy.
• These are great warm but they are OUT OF THE WORLD good after being refrigerated overnight or for 6-8 hours (and eaten cold.) I never thought I would say a brownie is good cold but it tastes like brownie fudge after being chilled all night! 🙂 So when I make these now, I automatically just chill them overnight because thats the way we like them the best.
• However, they are also super good warmed up in the microwave for a few seconds before enjoying! Just be careful warming these as the frosting melts.
• Store brownies in an airtight container in the fridge for up to 3 days.
• Frosting doesnt freeze well, but the brownies do freeze well by being individually wrapped.