Clean Raspberry Mocha Brownies
Yields: 16 brownies
 
These treats are rich, decadent, and perfect for any fudgy brownie lover! Store any leftovers in an airtight container on the counter for up to 3 days or in the refrigerator for up to 6 days.
  • ¼ cup (60g) plain nonfat Greek yogurt
  • 2 tsp instant coffee
  • ¾ cup (90g) white whole wheat or gluten-free* flour (measured correctly)
  • ¾ cup (60g) unsweetened cocoa powder (measured correctly)
  • 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) maple syrup
  • 1 cup (140g) frozen unsweetened raspberries
  1. Preheat the oven to 300°F, and lightly coat an 8”-square baking pan with nonstick cooking spray.
  2. 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.
  3. 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.
Notes: For the gluten-free flour, I used as follows: ½ cup (60g) millet flour, 2 tablespoons (17g) brown rice flour, 2 tablespoons (15g) tapioca flour, and ½ teaspoon xanthan gum.

Regular whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted in place of the white whole wheat flour.

If using fresh raspberries, the bake time may be reduced by a few minutes. The brownies are done when the edges look firm and the center looks glossy but mostly set.

For a stronger coffee taste, increase the instant coffee to 3 or 4 teaspoons.

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2015/05/12/clean-raspberry-mocha-brownies/