Double Chocolate Brownies

Recipe From: Misti

I was inspired by Shae's sister's night to try a healthy brownie recipe. Thanks Shae! 😁 I was super happy with this one I tried over conference weekend. It's pretty rich but really good especially with the frosting and if you let it sit in the fridge over night. They're good warm but I think they're best when you refrigerate them.

Ingredients-

Brownies:

1 and 1/2 cups dark chocolate chips separated, I use 53% cacao

1/4 cup + 2 tablespoons coconut oil LouAna brand recommended

1 cup vanilla Greek yogurt*

1 teaspoon vanilla extract

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup coconut sugar (brown sugar can be substituted)

3/4 cup oat flour (just blend regular oats in your blender)

Optional Frosting:

1/2 cup dark chocolate chips

2 tablespoons unsweetened vanilla almond milk or whatever milk you have on hand

2 tablespoons vanilla Greek yogurt

3/4- 1 & 1/4 cups powdered sugar

Instructions

Preheat the oven to 350 degrees F. Line an 8 x 8 pan with foil or parchment paper and then spray with nonstick spray. 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 I've 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 and not watery.

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.

Optional frosting:

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.

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Storing Notes:

These are great warm but SUPER 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! 🙂

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 doesn't freeze well, but the brownies do freeze well by being individually wrapped.