Place a rack in the center of the oven and preheat to 350 degrees. Coat a 9" x 13" glass baking dish with cooking spray then set aside.

Make certain your coconut oil is in a liquid state by placing it in the microwave for a few seconds. It will harden as it cools.

Whisk the Dutch-process cocoa, melted butter, hot water and oil together in a medium-sized mixing bowl until completely blended. Scrape the sides of your bowl with a rubber spatula to incorporate all of the ingredients.

Add sugar, yogurt, salt and vanilla to the cocoa mixture and whisk until everything is smooth and creamy. Add eggs and mix until completely blended.

Sift both flours over wet ingredients then mix until combined—be sure to scrape the sides of the bowl. Fold in pecans then transfer batter to the baking dish.

Bake 35-40 minutes until a toothpick comes out with just a few moist crumbs are attached and the center is firm to the touch.

Allow brownies to cool completely before dusting them with powdered sugar. Cut into squares then serve. Yum!