Method

1. Preheat oven to 180 degrees c fan, and line a 9 x 9 inch square baking tin with grease proof paper. Allow the paper to hang over the sides as this makes it easier to lift out and remove the brownie when baked.
2. In a small saucepan on the hob over low heat, melt the chocolate, condensed milk and butter together until smooth and glossy. Add in a sprinkle of flaked / sea salt (optional).
3. In a large mixing bowl, whisk together the milk, coconut sugar and yogurt.
4. Pour the melted chocolate mixture into the bowl along with the cocoa powder and flour. Fold together to combine. Don’t over mix or the batter could turn dense, mix until the flour is just mixed in.
5. Fold in the chocolate chips.
6. Pour the brownie batter into the tin and level out with the back of a spoon or off set spatula.
7. Place in the middle of the oven and bake for 30 minutes. Test the brownies by inserting a skewer or tooth pick down the middle of the brownie, it should come out clean. Due to the amount of chocolate in the brownie, it might be a-little gooey but thats normal. 
8. Remove the brownie from the oven and allow to sit at room temperature for at least 20 minutes before lifting them out of the tin and cutting into squares.
9. Serve with a dash more flaked salt (optional), tuck in and enjoy!