Healthy Raspberry Mocha 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 2 days or in the refrigerator for up to 6 days.
Ingredients
- 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
Instructions
- 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.
Notes
IMPORTANT MEASURING NOTES – READ BEFORE BEGINNING: It's extremely important to measure the flour and cocoa powder correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much flour and cocoa powder in the brownie batter will make your brownies dry, cakey, and/or crumbly, rather than chewy and fudgy. Too much cocoa powder will also make your brownies taste bitter, rather than rich and chocolaty.
IMPORTANT BAKING NOTES – READ BEFORE BEGINNING: The brownies are done when the edges look firm + fully baked and the center looks glossy but mostly set. The center will continue to finish baking all the way through while you let the brownies cool to room temperature in the pan and then set for 8+ hours. (If the edges of the brownies start to pull away from the edges of the pan within 10 minutes of removing them from the oven, then you've baked them long enough!)
FLOUR ALTERNATIVES: Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted in place of the white whole wheat flour.
COCOA POWDER NOTE: I do not recommend substituting Dutched or special dark cocoa powder for the regular unsweetened cocoa powder (this kind). Both Dutched and special dark cocoa powder have a different acidity level, which can affect the taste and texture of your brownies.
SWEETENER ALTERNATIVES: Honey or agave may be substituted for the pure maple syrup.
RASPBERRIES NOTE: If using fresh raspberries, the baking time may be reduced by a few minutes. The brownies are done when the edges look firm + fully baked and the center looks glossy but mostly set.
COFFEE NOTES: Use instant coffee (this kind that dissolves in liquids!). Do not substitute regular coffee grounds; they'll make the brownies taste gritty.
For a stronger coffee taste, increase the instant coffee to 3 or 4 teaspoons.
If you're not a fan of coffee, you can easily omit it to make plain raspberry brownies instead!
GLUTEN FREE OPTION: For the gluten free flour, I use as follows: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (15g) brown rice flour, and ½ teaspoon xanthan gum. Many store-bought gluten free flour blends (I like this one from Bob's Red Mill) will also work, if measured like this.
{gluten free, clean eating, low fat, low calorie}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.