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 Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 338
  • Fat: 17.3g
  • Saturated fat: 6.5g
  • Monounsaturated fat: 6.6g
  • Polyunsaturated fat: 2.3g
  • Protein: 3.5g
  • Carbohydrate: 45.9g
  • Fiber: 2.4g
  • Cholesterol: 27mg
  • Iron: 1.4mg
  • Sodium: 107mg
  • Calcium: 18mg

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.
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