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Mocha Cream Brownie Wedges with Fresh Raspberries

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


  • 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

Nutrition 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

How to Make It

  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.

Cooking Light Gluten-Free Cookbook