This past Sunday, I was a Tasmanian devil of energy, whirling around in productive circles of chores and checklists. From washing dishes and scrubbing kitchen counters to folding laundry baskets of clothes and fixing the shower drain (the curse of long hair!), I was go-go-going from when I woke up clear through the last few moments of afternoon sunshine.
Just before dinner, I darted out to drop by the bank and the upscale grocery store across the parking lot. Although I’ve wanted to try tinkering with a few specialty ingredients for a couple of months, I’ve been putting it off because my normal supermarket doesn’t stock them, but my fit of productivity ended that procrastination.
As I strode purposefully into the store, walking as fast as I could to find those items and return home, my Tasmanian tornado caught up to me just before I reached the baking aisle. It created a little breeze, fairly imperceptible to other shoppers, but that breeze picked up a familiar aroma from the end cap display…
Coffee. That warm, rich, earthy smell, deeply cozy and reminiscent of home. Especially the small counter where my dad fills his coffee maker with grounds every night and leaves a mostly drained mug every morning. It’s a smell of love, rest, relaxation, and comfort—a few things I’ve recently neglected in my hectic, productivity-focused days.
So when I arrived home and had put away the groceries, I devoted the remainder of the evening to a few of my favorite things: reading a book, nibbling on cookies, and baking something chocolaty. Which resulted in these Healthy Raspberry Mocha Brownies.
The recipe is fairly similar to the most popular brownie recipe on my blog, these clean & fudgy dark chocolate frosted ones. They’re made with whole wheat flour, sweetened with maple syrup, and richly decadent from lots of cocoa powder. But today, we’re skipping the frosting and replacing it with…
Raspberries and coffee. Two of my favorite things! (And now I’m craving homemade raspberry mocha frappuccinos… Whoops.)
Instant coffee provides the rich background coffee taste. You can find instant coffee on the coffee and tea aisle near the regular coffee grounds, but do not substitute those regular grounds! We need the instant kind because it dissolves in liquids — or in this case, Greek yogurt. Regular coffee grounds would taste gritty and, well, not so nice.
When it comes to berries, most of the time I bake with frozen because they’re cheaper and readily available year-round. I do make exceptions though! But because these brownies are meant to be as easy as possible, we’ll go that frozen route. I mixed in a cup of frozen raspberries straight from the bag without pausing to chop them—like I said, lazy and easy!
Because of the raspberries releasing juice into the batter, these brownies bake for longer than traditional plain recipes. To make sure they stay extremely fudgy, we’ll bake them low and slow. I always hoard the moistest, fudgiest squares in the center because they taste like pure fudge to me!
Here’s to slowing down and relaxing with a plate of brownies. You deserve it! ♡ And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy raspberry mocha brownies!
Healthy Raspberry Mocha Brownies
- ¼ cup (60g) plain nonfat Greek yogurt
- 2 tsp instant coffee
- ¾ cup (90g) white whole wheat flour or gluten-free* flour (measured like this)
- ¾ cup (60g) unsweetened cocoa powder (measured like this)
- ¼ tsp baking powder
- ¼ tsp salt
- 2 tbsp (28g) unsalted butter or coconut oil, melted and cooled slightly
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (120mL) pure maple syrup
- 1 cup (140g) frozen unsweetened raspberries
- Preheat the oven to 300°F, and lightly coat an 8”-square baking pan with nonstick cooking spray.
- In a small bowl, stir together the Greek yogurt and instant coffee until smooth. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, whisk together the butter, eggs, and vanilla. Stir in the maple syrup. Mix the Greek yogurt mixture into the egg mixture until no large lumps remain. Mix in the flour mixture, stirring just until incorporated. Gently fold in the frozen raspberries.
- Spread the batter into the prepared pan. Bake at 300°F for 21-25 minutes (21 minutes yields the fudgiest brownies; 25 minutes yields slightly cakier brownies). Cool completely to room temperature in the pan, and let the brownies sit for at least 8 hours at room temperature for the fudgiest texture before serving.
You may also like Amy’s other recipes…
♡ Healthy Peppermint Drizzled Chocolate Fudge Brownies
♡ Healthy & Fudgy Dark Chocolate Frosted Brownies
♡ Healthy Coffee Loaf Cake with Dark Chocolate Drizzle
♡ Healthy Mocha Chocolate Chip Scones
♡ Healthy Mocha Chocolate Chip Mini Muffins
♡ Healthy Dark Chocolate Raspberry Truffles
♡ …and the rest of Amy’s healthy brownie recipes!