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.

★★★★★ 1 vote


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

How to Make My Mucha Cream Brownie Wedges w/ Fresh Raspberris


  • 1Preheat your oven to 350
  • 2Beat egg whites with a mixer at high speed for 1 minute or until frothy.
  • 3Stir in brownie mix, oil, and 1 tablespoon of coffee granules. (batter will be very thick)
  • 4Spread batter in a 11 X 7 inch glass or ceramic baking dish coated with cooking spray.
  • 5Place 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)
  • 6Cool completely in dish on a wire rack.
  • 7Cut into 6 squares; cut each square diagonally in half to create 12 triangles.
  • 8Place 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.
  • 9Place 1 brownie on each of the 12 dessert plates and drizzle with chocolate syrup.
  • 10Dollop evenly with topping and sprinkle with fresh raspberries or fresh strawberries and serve at once.

Printable Recipe Card

About My Mucha Cream Brownie Wedges w/ Fresh Raspberris

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