my mucha cream brownie wedges w/ fresh raspberris

Name: My Mucha Cream Brownie Wedges w/ Fresh Raspberris
Yield: 12
Ingredients: 4 - large egg whites; 1 - (16 ounce) package gluten-free brown mix (such as betty crocker) or regular mix if desired; 6 tablespoon(s) canola oil; 1 tablespoon(s) instant coffee granules; - cooking spray; 1 cup(s) heavy whipping cream; 2 teaspoon(s) instant coffee granules; 1/2 teaspoon(s) vanilla extract; 1/4 cup(s) powdered sugar; 1/2 cup(s) chocolate syrup; 1 1/2 cup(s) raspberries or strawberries

(1 RATING)

89 Pinches 2 Photos

Norma DeRemer

York, PA

Updated on Mar 13, 2012

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.

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yield 12 serving(s)

Ingredients

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

How To Make my mucha cream brownie wedges w/ fresh raspberris

Step 1

Preheat your oven to 350

Step 2

Beat egg whites with a mixer at high speed for 1 minute or until frothy.
Step 3

Stir in brownie mix, oil, and 1 tablespoon of coffee granules. (batter will be very thick)
Step 4

Spread batter in a 11 X 7 inch glass or ceramic baking dish coated with cooking spray.
Step 5

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)
Step 6

Cool completely in dish on a wire rack.
Step 7

Cut into 6 squares; cut each square diagonally in half to create 12 triangles.
Step 8

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.
Step 9

Place 1 brownie on each of the 12 dessert plates and drizzle with chocolate syrup.
Step 10

Dollop evenly with topping and sprinkle with fresh raspberries or fresh strawberries and serve at once.
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