Ingredients
1 cup fresh raspberries, divided
1 teaspoon vanilla
2 eggs, lightly beaten
2 tablespoons unsalted butter, melted and cooled slightly
1/4 cup plain Greek yogurt
1/2 cup pure maple syrup
1/4 teaspoon salt
1/4 teaspoon baking powder
1 tablespoon instant coffee powder
3/4 cup cocoa powder
3/4 cup all-purpose flour
Step by step
Preheat your oven to 325° F and spray an 8″ square pan with cooking spray. In a medium bowl, whisk the flour, cocoa powder, instant coffee powder, baking powder, and salt until combined.
In the bowl of your Stand Mixer fitted with the flat beater – my absolute favorite tool for mixing batters for brownies, cakes, cookies and quick breads with ease – stir the maple syrup, Greek yogurt, butter, eggs, and vanilla until just combined. Stir in the flour mixture just until everything is combined – you don’t want to overmix the batter or you’ll end up with too-fluffy, less-fudgy brownies.
Fold half of the fresh raspberries into the batter, then spread and press the thick batter into the prepared baking pan. Top the batter with the remaining raspberries, pressing them down slightly so they stick in the batter. Bake the brownies about 20 to 25 minutes until the edges are firm and the center is just set.
Cool the brownies completely in the pan on a cooling rack before slicing into squares. It’s best to use a sharp serrated knife to cut the cooled brownies. For extra festiveness, dust the brownies with powdered sugar or cocoa powder just before serving.
Heat the oven to 325°F. Spray the bottom and sides of an 8″x8″ baking pan with cooking spray.
In a medium bowl, whisk the flour, cocoa powder, instant coffee powder, baking powder, and salt until combined. In the bowl of a KitchenAid® Pro Line® Series Stand Mixer fitted with the flat beater attachment, stir together the maple syrup, Greek yogurt, butter, eggs, and vanilla until just combined. Add the flour mixture and stir until just combined. Fold in 1/2 cup of the raspberries.
Spread and press the batter evenly in the bottom of the prepared baking pan. Scatter the remaining 1/2 cup raspberries on top, pressing them down slightly into the batter. Bake 20 to 25 minutes until the edges are firm and the center is just set. Cool the brownies completely in the pan before cutting into squares.