Fudgy Mocha Brownies with Coffee Drizzle

Yields: 16 brownies

These decadent brownies are perfect for any coffee-loving chocoholic! They’re full of rich dark chocolate and coffee flavors. The brownies will keep for at least a week if stored 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) 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
for the drizzle
5 tsp confectioner’s style stevia
1 tsp brewed coffee (or slightly more, for a thinner consistency)

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, and vanilla. 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 coffee in a small bowl, and drizzle on top of individual brownies just before serving.

Notes: I don't recommend substituting regular coffee grounds or brewed coffee in the brownie batter. If you aren't fond of coffee, you can simply omit the instant coffee crystals and make regular fudgy dark chocolate brownies.

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. Most store-bought gluten-free flour blends will also work, if measured like this.

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

For a plain glaze, any type of milk may be substituted for the brewed coffee.

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. If using regular powdered sugar, start with ½ teaspoon of brewed coffee, and add more as necessary for a thinner consistency.

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

Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2016/09/27/fudgy-mocha-brownies-with-coffee-drizzle/