Preheat oven to 350℉. Line a 8x8 square baking pan with foil. Spray with coconut oil. Set aside. In a medium bowl, combine almond flour, cocoa powder, and salt. Whisk to combine. Set aside.
Add eggs and egg yolk to another medium bowl, and whisk in coconut sugar until thoroughly combined. Add vanilla extract and agave. Whisk again to combine. Add coconut oil to melted chocolate, then pour it into egg and coconut sugar mixture. Whisk to combine.
Add the dry ingredients into the wet, folding until combined. Fold in mini chocolate chips. Pour batter into dish and bake for 25-30 minutes, until top is set and a toothpick comes out clean.
While brownies are baking, make the yogurt topping. In a small bowl, whisk together the yogurt, vanilla bean seeds, and agave. Store in fridge until brownies are done cooling. Once brownies are completely cool, cut into 16 squares. Top with a dollop of yogurt and decorate with berries.
*Nutrition information is calculated without yogurt topping and berries.