Mocha Cream Brownie Wedges with Fresh Raspberries

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. 1. Preheat oven to 350°.
2. 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. 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. 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. 5. Place 1 brownie on each of 12 dessert plates. Drizzle evenly with chocolate syrup. Dollop evenly with topping, and sprinkle evenly with raspberries.