Ingredients

·       ¼ cup almond flour

·       ¼ cup unsweetened cocoa powder

·       ¼ tsp sea salt

·       ½ cup bittersweet chocolate, chopped (4 oz)

·       2 TBS butter or coconut oil, melted

·       ½ cup granulated sugar

·       ¾ cup Vanilla Greek yogurt

·       2 large eggs

·       1 tsp vanilla extract

·       ¼ to ½ cup chocolate chips to mix in

Chocolate Ganache

·       ½ cup 4 ounces bittersweet chocolate, chopped

·       ½ cup heavy cream or coconut cream, or half & half

·       ½ tsp vanilla extract

Instructions

1.             Preheat oven to 350 degrees grease a 9x9” baking pan and set aside.

2.             Mix almond flour, cocoa powder and sea salt in a small bowl; set aside.

3.             Melt chocolate & coconut oil/butter together in the microwave. Mix until completely melted.

4.             Mix in sugar, Greek yogurt and vanilla.

5.             Mix in eggs, one at a time until the batter is completely smooth.

6.             Add dry ingredients, whisk until just incorporated.

7.             Add chocolate chips!

8.             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)

9.             When brownies are finished baking, place the pan on a wire rack and cool.

Make the Ganache

1.             While the brownies are baking, make the ganache.

2.             Add heavy cream to a small saucepan and warm over medium-high heat until it just begins to bubble. Do NOT let it boil.

3.             Turn off heat and whisk in chopped chocolate and vanilla until the mixture is dark and smooth.

4.             Remove from warm burner and let cool slightly. The ganache thickens as it cools.

SUBSTITUTIONS 

THERE ARE TWO FLOUR OPTIONS YOU CAN USE IN THIS RECIPE:

1.    Almond flour is what I recommend using! I found that using almond flour yields a denser, fudgier, chewier brownie! However, I know some people have nut allergies.

2.    Oat Flour. Oat flour is an acceptable substitution that still yields an irresistibly fudgy and chocolatey brownie that’s gluten-free! I have also used plain-old regular all-purpose flour AND gluten-free all-purpose flour with great results.

OTHER SUBSTITUTIONS

·       Butter: to make these dairy free substitute coconut oil!

·       Vanilla Greek Yogurt: I know Greek yogurt isn’t dairy free. Trust me. But if dairy is something you try to avoid, there are many wonderful dairy-free Greek yogurt varieties on the market!

·       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