My Mucha Cream Brownie Wedges w/ Fresh Raspberris

Norma DeRemer


This brownie is to die for! It is very easy to prepare, and I love the mocha taste from the instant coffee. You would never quess by looking at this dessert that it started from a boxed brownie mix. I've only made this recipe with egg whites, not whole eggs just to cut down on carbs and cholesterol a little. My husband, friends and family doesn't know. All they say is how good it is.

Featured Pinch Tips Video





large egg whites
(16 ounce) package gluten-free brown mix (such as betty crocker) or regular mix if desired
6 Tbsp
canola oil
1 Tbsp
instant coffee granules
cooking spray
1 c
heavy whipping cream
2 tsp
instant coffee granules
1/2 tsp
vanilla extract
1/4 c
powdered sugar
1/2 c
chocolate syrup
1 1/2 c
raspberries or strawberries

Directions Step-By-Step

Preheat your oven to 350
Beat egg whites with a mixer at high speed for 1 minute or until frothy.
Stir in brownie mix, oil, and 1 tablespoon of coffee granules. (batter will be very thick)
Spread batter in a 11 X 7 inch glass or ceramic baking dish coated with cooking spray.
Place in oven and bake for 22 minutes or until a wooden tooth pick inserted 2 inches from edge comes out clead (the center will not look cooked, but will continue to cook as brownies cool)
Cool completely in dish on a wire rack.
Cut into 6 squares; cut each square diagonally in half to create 12 triangles.
Place cream, 2 teaspoons coffee granules and vanilla in a medium mixing bowl and beat with mixer at high speed until foamy. Add powdered sugar and beat until soft peaks form.
Place 1 brownie on each of the 12 dessert plates and drizzle with chocolate syrup.
Dollop evenly with topping and sprinkle with fresh raspberries or fresh strawberries and serve at once.

About this Recipe

Course/Dish: Chocolate, Other Desserts
Other Tags: Quick & Easy, For Kids, Healthy