Directions

1. 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.
2. 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.
3. 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.