Fudgy Peppermint Mocha Brownies

Yields: 16 brownies

These fudgy brownies are a coffee lover’s dream! With their combination of rich coffee, peppermint, and dark chocolate flavors, they never last long. Leftovers will stay fudgy for at least 4 days if stored in an airtight container on the counter. Store any brownies with the vanilla drizzle in an airtight container in the refrigerator.

for the brownies
¼ cup (60g) plain nonfat Greek yogurt
2 tsp instant coffee crystals
¾ cup (90g) 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
½ tsp vanilla extract
½ tsp peppermint extract
½ cup (120mL) pure maple syrup
for the drizzle
5 tsp confectioner’s style stevia
1 tsp nonfat milk

Preheat the oven to 300°F, and lightly coat an 8”-square baking pan with nonstick cooking spray.
To prepare the brownies, stir together the Greek yogurt and instant coffee in a small bowl 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, vanilla, and peppermint extract. Mix the Greek yogurt mixture into the egg mixture until no large lumps remain. Stir in the maple syrup. Mix in the flour mixture, stirring just until incorporated and smearing out any clumps of cocoa powder along the side of the bowl.
Spread the batter into the prepared pan. Bake at 300°F for 15-19 minutes (15 minutes yields the fudgiest brownies; 19 minutes yields slightly cakier brownies). Cool completely to room temperature in the pan, and let the brownies sit for at least 3 hours at room temperature for the fudgiest texture before serving.
To prepare, prepare the drizzle. Stir together the stevia and milk in a small bowl, and drizzle on top of individual brownies just before serving.

Notes: For the gluten-free flour, I used as follows: ½ cup (60g) millet flour, 2 tablespoons (15g) brown rice flour, 2 tablespoons (15g) tapioca flour, and ½ teaspoon xanthan gum.

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

Agave or honey may be substituted for the maple syrup. Alternatively, ½ cup (106g) of lightly packed light brown sugar plus ¼ cup (60mL) of milk may be substituted instead, but the brownies would no longer be clean eating friendly.

Regular powdered sugar may be substituted for the confectioner’s style stevia in the drizzle, along the brownies would no longer be clean eating friendly.

Any milk may be substituted for the nonfat milk in the drizzle.

{gluten-free, clean eating, low fat, low calorie}

Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2015/10/27/fudgy-peppermint-mocha-brownies/