So what’s the big deal about using a decent coconut oil? Ah, that is the source of Chelsea’s little “secret” about why these brownies are transformed into something very closely resembling fudge when they are cooled. As the coconut oil cools, it re-solidifies, taking the ingredients you have mixed into it along for the ride into a more solid state – just like chocolate fudge.

By all means, enjoy these brownies right out of the oven. Personally, I wouldn’t even bother with the optional icing, as it just adds sugar that I don’t, personally, care to consume. Or warm them in your microwave the next day. But then you just HAVE to try these brownies COLD. This may become your most favorite recipe!

 

INGREDIENTS

For the Brownies:

1½ cups dark chocolate chips, separated, I use 53% cacao

¼cup + 2 tablespoons coconut oil (See first Quick Tip about choosing coconut oil)

1 cup vanilla Greek yogurt (no less fat content than one with 130 calories/serving, as it is too watery)

1 teaspoon vanilla extract

½ teaspoon salt

½ teaspoon baking soda

½ cup coconut sugar (brown sugar can be substituted0

¾ cup oat flour (just blend regular oats in your blender)

For the Optional Frosting:

½ cup dark chocolate chips

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

2 tablespoons vanilla Greek yogurt

¾- 1¼ cups powdered sugar

 

INSTRUCTIONS

 

Preheat oven to 350 degrees F. Line an 8×8-inch baking pan with foil or parchment paper, creating an overhang on 2 sides to use in lifting, and then spray with nonstick spray (I use a coconut oil based spray that I love.)

In a medium bowl, add 1 cup of chocolate chips or chopped and measured dark chocolate. Set aside. In a small bowl, microwave the coconut oil and then measure the coconut oil in its melted, hot state. Pour the hot melted coconut oil over the dark chocolate, stirring the chocolate until it is completely melted. Add in the Greek yogurt. Stir in the vanilla, salt, baking soda, and coconut (or brown) sugar.

In a blender or food processor put in quick oats or old fashioned oats. Pulse until the oats resemble flour, measuring the oat flour after blending and not before. Stir the oat flour into the mixture. Then stir in the remaining ½ cup of chocolate chips.

Spread the mixture (it will be very thick) into the prepared 8×8-inch pan. Bake for 28-32 minutes or until a toothpick 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 chocolate chips and milk. Microwave in bursts of 15 seconds, stirring for 15 seconds in between each burst, until chocolate is completely melted. Stir in the Greek yogurt and then whisk in the powdered sugar, starting with ¾ cup and adding more, as needed.

Refrigerate the frosting (covered in an airtight container) for at least 30 minutes. Note that the frosting thickens up a lot after being refrigerated. Spread the frosting on top of the brownies.

Remove the brownies using the overhang of the parchment paper or foil. Cut into pieces and enjoy.

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Quick Tip:  You can store the brownies in an airtight container in the fridge for up to 3 days.

Recipe and image courtesy of Chelsea at Chelsea’s Messy Apron