If you are anything like me, brownies are the absolute bestest thing ever. I love a dark chocolate fudgy brownie ever once in awhile (everything in moderation, right).
I am always on the lookout for one that has less ingredients, less sugar, and a bit more on the healthier side. Well, as healthy as a brownie can be. I was browsing on Pinterest and came across Chelsea’s Messy Apron and was immediately drawn in by these beauties.
I followed the ingredients to a T and was a little nervous when I saw oat flour BUT oh my are these to die for. These are an absolute win in my book and the family agreed.
- 1 and ½ cup dark chocolate chips, separated (I use Enjoy Life dark chocolate dairy free chips)
- ¼ c + 2 Tablespoons coconut oil
- 1 cup vanilla Greek yogurt (I used plain Greek)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup coconut sugar (brown sugar can be substituted)
- ¾ cup oat flour (blend regular oats in your blender)
- ½ cup dark chocolate chips
- 2 Tablespoons unsweetened vanilla almond milk
- 2 Tablespoons vanilla Greek yogurt
- ¾ – 1 & ¼ cups powdered sugar
- Preheat the oven to 350 degrees. 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 until chocolate is melted.
- Add in Greek yogurt. Make sure the yogurt is 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 oats resemble flour.
- Stir into the mixture and remaining ½ cup chocolate chips.
- Spread the mixture into prepared pan. Bake for 25-30 minutes or until fork comes out clean.
- Do not over bake (slightly under-baked gives a more fudge like consistency).
- Allow to cool completely
- In a microwave safe bowl combine the chocolate chips and milk. Microwave in 15 second segments stirring each time
- Stir in yogurt and then whisk in powdered sugar.
- Start with ¾ a cup and add as needed.
- 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.
Enjoy these little precious beauties