3/4 cup Eoss Vanilla Bean Yoghurt
1/4 cup coconut flour
1/4 cocoa powder
Pinch of salt
125g dark chocolate
50g of butter or coconut oil
100g sugar
2 eggs
1 teaspoon vanilla extract
90g chocolate chips

Set oven to 180c.
Grease a 23x23cm cake tin.
Melt chocolate and butter and set aside to cool.
In a large bowl, mix flour, cocoa powder and salt.
Add eggs, Eoss Yoghurt, vanilla extract and mix together.
Add melted chocolate and mix until smooth.
Mix in chocolate chips.
Pour batter into prepared tin and bake for 30-35 minutes. The top of the brownies should be set and the edges slightly pulled away from the sides of the tin.
Let cool in tin.

125g dark chocolate (chopped)
118mls cream
1/2 teaspoon vanilla extract

Place dark chocolate and vanilla extract in a bowl.
Place cream in a saucepan and bring to the boil.
Pour boiling cream over the chocolate and stir until cool and smooth.
Once the ganache has cooled, spread over the cooled brownies.
Let set, chop into pieces and serve.
We recommend adding a dollop of Eoss Vanilla Bean Yoghurt!