Preheat the oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides, and lightly spray with cooking spray.

Place 1/2 cup of the dark chocolate chips in a large heat safe bowl.

In a microwave safe bowl, melt the 1/4 cup plus 2 tablespoons coconut oil in the microwave until fully liquid, then immediately pour the hot oil over the 1/2 cup chocolate chips.

Let sit for 1 minute, then stir until the chocolate is melted and the mixture is smooth and glossy, microwaving in 10 to 15 second bursts if needed, stirring after each burst.

Let the chocolate mixture cool slightly until warm but not hot to the touch.

Whisk the honey vanilla Greek yogurt into the melted chocolate mixture until completely smooth and creamy.

Add the vanilla bean paste, salt, baking soda, and coconut sugar, and whisk until the batter looks smooth with no visible sugar pockets.

Blend rolled oats in a blender until very fine, then measure out 3/4 cup oat flour and add it to the chocolate mixture.

Fold in the oat flour with a spatula until just combined, then stir in the remaining 1/2 cup dark chocolate chips.

Scrape the thick batter into the prepared pan and spread it evenly from edge to edge, smoothing the top and pressing it into the corners.

Bake for 28 to 32 minutes, until the top looks set and a toothpick or fork inserted near the center comes out mostly clean with a few moist crumbs.

Place the pan on a wire rack and let the brownies cool completely in the pan.

Once fully cooled, in a small bowl whisk together the vanilla Greek yogurt and powdered sugar until smooth to make a glaze.

Spread the yogurt glaze evenly over the cooled brownies in the pan.

Refrigerate the glazed brownies in the pan for at least 2 to 3 hours, or until fully set and fudgy.

Use the parchment overhang to lift the brownie slab from the pan, slice into 16 squares, and serve.