Intro: Fudgy Mocha Brownies
This is by far my favorite brownie recipe that I have made! Not only is it fudgy with a hint of mocha, but it's not that bad for you! one brownie comes out to about 71 calories, each with about 4 grams of sugar! Now you can indulge, without the bulge! Since there isn't much sugar, I whipped up a quick, classic glaze, that consists of powdered sugar and milk. Feel free to use stevia and non-fat milk if you want. Heck, you can even use soy milk! :)
Step 1: Ingredients for the Brownies
PREHEAT THE OVEN TO 300 DEGREES F
To make these delicious brownies, you will need the following ingredients. The ingredients for the glaze will be in a later step, since that part is optional.
FOR THE BROWNIES:
1/4 Cup (60g) plain Greek yogurt
2 tsp instant coffee
3/4 Cup (90g) unbleached flour
3/4 Cup (60g) unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp salt
2 tbsp (28g) unsalted butter of coconut oil, melted and cooled slightly
2 large eggs, room temperature
1/2 tsp vanilla extract
1/2 cup (120mL) maple syrup
Spray to grease the pan
Step 2: Coffee Cream
In a small bowl, mix together the Greek yogurt and the instant coffee until combined. The coffee should start to "dissolve" into the yogurt, turning the mixture into a light brown creamy mixture. You may be asking: why coffee? If you didn't know already, coffee helps bring out the chocolaty flavor, since there is no actual chocolate pieces, just cocoa powder. Cocoa powder is bitter on it's own, so the coffee helps dull it down. Not to worry though, since even with the coffee, your brownies will not taste like coffee. Unless you want them too, in which case add a shot of coffee, and then add an extra tablespoon or two of flour in the dry mixture.
Step 3: Dry Ingredient Mixture
In a medium bowl, add the flour, cocoa powder, baking powder and salt, and whisk to combine well. Make sure you incorporate the baking powder well, or else some parts of the batter will rise higher than others. The average person doesn't know what the purpose of baking powder is! Baking powder releases carbon dioxide into a batter or dough through an acid-based reaction, causing bubbles in the wet mixture to expand, therefore leavening the mixture. Your brownies might turn out like rocks without the baking powder! :o
Step 4: Eggs Mixture
Use a large bowl for this step, as the other mixtures will all be combined into this bowl. Mix together the eggs, melted butter or coconut oil and vanilla until well combined. Make sure you mix only ONE way, or otherwise you could be making mayonnaise! Also, if you wish to flavor your brownies otherwise, add it in now. During Christmastime, I like to mix in about 1/2 teaspoon peppermint extract to bring out a little holiday flavor in my brownies.
Step 5: Yogurt, Eggs, and Syrup
Dump the yogurt mixture into the egg mixture, and whisk until no lumps remain. After mixed, pour in the maple syrup, and whisk until just combined. When I make this recipe with the glaze, I use about 1/3 cup maple syrup, so it's not too sweet.
Step 6: Mixing in the Dry Ingredients
Dump the cocoa-flour mixture into the egg-yogurt mixture, and use a SPATULA to combine. I tried to use a whisk the first time, and the dough keeps getting stuck in the whisk. Mix until just combined, making sure to get rid of all the lumps.
Step 7: Into the Pan It Goes!
Spread the batter into the pan. This batter is VERY thick, so try your best to spread it everywhere. Try to make it as even as possible. Bake for 8-12 minutes. Bake closer to 8 for a chewier brownie, and closer to 12 for a cakier brownie. Use the toothpick test to test for doneness. For best results, bake until no crumbs remain on the toothpick.
Step 8: Making the Glaze
To make the glaze, mix 5 teaspoons of powdered sugar with 2 teaspoons of milk, and stir until the powdered sugar is dissolved and the mixture resembles a paste.
Step 9: Glaze Those Brownies!
Using a spoon, drizzle the glaze over the brownies in a zig-zag pattern. Then enjoy!