Mocha Cream Brownie Wedges with Fresh Raspberries

Oxmoor House
Mocha Cream Brownie Wedges with Fresh RaspberriesRecipe
Photo: Oxmoor House
You'd never guess by looking at this sophisticated dessert that it started from a boxed brownie mix.
12 servings (serving size: 1 brownie, 2 teaspoons chocolate syrup, and 2 tablespoons raspberries)


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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


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.

Created date

November 2011

Nutritional Information

Calories 338
Fat 17.3 g
Satfat 6.5 g
Monofat 6.6 g
Polyfat 2.3 g
Protein 3.5 g
Carbohydrate 45.9 g
Fiber 2.4 g
Cholesterol 27 mg
Iron 1.4 mg
Sodium 107 mg
Calcium 18 mg