Clean Raspberry Mocha Brownies

• Vegetarian
• Gluten free

• Produce

  • 1 cup Raspberries, frozen unsweetened

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/2 cup Maple syrup

• Baking & Spices

  • 1/4 tsp Baking powder
  • 3/4 cup Cocoa powder, unsweetened
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 3/4 cup Whole wheat or gluten-free* flour, white

• Oils & Vinegars

  • 2 tbsp Butter or coconut oil, unsalted

• Drinks

  • 2 tsp Instant coffee

• Dairy

  • 1/4 cup Greek yogurt, plain nonfat

Found on amyshealthybaking.com

Description

Ingredients

• 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

Directions

• 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.