Mocha Cream Brownie Wedges with Fresh Raspberries |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
You'd never guess by looking at this sophisticated dessert that it started from a boxed brownie mix. Ingredients:
4 large egg whites |
1 (16-ounce) package gluten-free brownie mix (such as betty crocker) |
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 |
Directions:
1. Preheat oven to 350°.
2. Beat egg whites with a mixer at high speed for 1 minute or until frothy. Stir in brownie mix, oil, and 1 tablespoon coffee granules. (Batter will be very thick.) Spread batter in an 11 x 7–inch glass or ceramic baking dish coated with cooking spray.
3. Bake at 350° for 22 minutes or until a wooden pick inserted 2 inches from edge comes out clean. (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.
4. Place cream, 2 teaspoons coffee granules, and vanilla in a medium bowl; beat with a mixer at high speed until foamy. Add powdered sugar; beat until soft peaks form.
5. Place 1 brownie on each of 12 dessert plates. Drizzle evenly with chocolate syrup. Dollop evenly with topping, and sprinkle evenly with raspberries.
|
|