Fudgy Mocha Brownies
INGREDIENTS
- ¼ cup Greek yoghurt
- 1 sachet Coffee Switch – Cafe Mocha
- ¾ cup whole wheat flour
- ¾ cup cocoa powder
- ¼ tsp baking powder
- ¼ tsp salt
- 2 Tbsp butter or coconut oil (cooled slightly)
- 2 eggs at room temp
- 1 tsp vanilla extract
- ½ cup maple syrup
Drizzle
- 5 tsp confectioners-style stevia
- 1 sachet Coffee Switch – Cafe Mocha
METHOD
- Preheat oven to 150 degrees and lightly coat an 8” square baking tray.
- Stir the Greek yoghurt 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 alongside the bowl.
- Spread the batter into the prepared pan. Bake at 150 degrees for 15-19 minutes. Cool completely to room temperature in the pan and let the brownies sit for at least 3 hours at room temp for the fudgiest brownies before serving.
- To prepare the drizzle stir the stevia and coffee in a small bowl and drizzle on top of the individual brownies just before serving.
