Preheat oven to 325 degrees. Line a 9x5 inch metal loaf pan with nonstick foil.

Mix the flour, baking powder, and salt in a small bowl and set aside.

Combine ¼ cup of the chocolate chips and 1 tablespoon coconut oil in a medium size microwave-safe mixing bowl and heat for 30 seconds to soften chips. Stir until chips are melted and smooth. If chips aren't completely melted, microwave for another 15 seconds and stir.

Using a heavy duty heat-proof scraper, stir the cocoa powder into the melted chocolate chips until smooth.

Add sugar, applesauce and vanilla to chocolate mixture and stir, scraping sides of bowl, until smooth and thick. Add the yogurt and stir until incorporated.

Add the flour and stir until blended, then stir in the remaining chocolate chips.

Scrape into the loaf pan (it will be very thick) and spread evenly to the corners.

Bake at 325 for 28-30 minutes or until a tester inserted comes out clean or with most crumbs (as opposed to batter). Top will still be a little shiny.

Let cool at room temperature for about 20 minutes, then transfer to the refrigerator and chill thoroughly. Lift from pan and cut into 8 brownies.