Preheat oven to 350 degrees grease a 9x9” baking pan and set aside.
Mix almond flour, cocoa powder and sea salt in a small bowl; set aside.
Melt chocolate & coconut oil/butter together in the microwave. Mix until completely melted.
Mix in sugar, Greek yogurt and vanilla.
Mix in eggs, one at a time until the batter is completely smooth.
Add dry ingredients, whisk until just incorporated.
Add chocolate chips!
Pour batter into prepared pan and bake for 20 to 25 minutes until the top is just barely set and the edges are slightly pulling away from the sides of the pan. (20 = gooier brownies)
When brownies are finished baking, place the pan on a wire rack and cool.
Make the Ganache:
While the brownies are baking, make the ganache.
Add heavy cream to a small saucepan and warm over medium-high heat until it just begins to bubble. Do NOT let it boil.
Turn off heat and whisk in chopped chocolate and vanilla until the mixture is dark and smooth.
Remove from warm burner and let cool slightly. The ganache thickens as it cools.
Putting it together:
Once the ganache is slightly cooled, pour it over your cooling brownies.
Let the ganache firm up at room temperature or place in the refrigerator to speed up the process.
Remove from refrigerator, cut and serve at room temperature, or serve cold!
*I prefer almond flour because it yields an even fudgier brownie. I have used both flours with great success! **Please do not try using regular yogurt. The thickness of Greek yogurt makes these brownies fudgy and chewy. I tried regular yogurt and was not happy with the results. Store in the refrigerator and warm in the microwave for 15 seconds to restore the fresh-from-the-oven taste!*Notes: Nutrition information is calculated for 16 brownies without ganache.
Almond flour/oat: I usually use almond flour, but oat flour works equally well. Also, all-purpose flour, whole wheat pastry flour, spelt flour, etc. The only flour that really wouldn't work in this recipe is coconut flour.
Butter: to make these dairy free substitute coconut oil!
Vanilla Greek Yogurt: Plain Greek yogurt can be used in place of vanilla (I do this all the time). You can also use dairy-free greek yogurt.
Coconut sugar. Any granulated sugar works well in this recipe!
Feel free to omit the ganache all together, these brownies hold up perfectly on their own. However, if you want an extra layer of fudgy goodness, then the ganache won't disappoint.
Heavy Cream. in order for the ganache to set up a rich and creamy dairy product needs to be used. I have had great success with heavy cream and half & half. For a dairy-free version use full-fat coconut cream or dairy-free creamer.
Store any leftover brownies in an airtight container in the refrigerator for 5-7 days. I find these actually taste even better the second day after refrigerating.
To freeze, place brownies in a single layer on a baking sheet and put in the freezer until hardened. Then, transfer them to an airtight container and freeze for up to two months. Thaw at room temperature or in the refrigerator.