Mocha Cream Brownie Wedges with Fresh Raspberries

Photo: Oxmoor House
You'd never guess by looking at this sophisticated dessert that it started from a boxed brownie mix.

Yield:

12 servings (serving size: 1 brownie, 2 teaspoons chocolate syrup, and 2 tablespoons raspberries)

Recipe from

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

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

Preparation

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.

Note:

Cooking Light Gluten-Free Cookbook

August 2011