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

Recipe by Oxmoor House August 2011

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Credit: Oxmoor House

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

  • 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.

  • Place 1 brownie on each of 12 dessert plates. Drizzle evenly with chocolate syrup. Dollop evenly with topping, and sprinkle evenly with raspberries.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

338 calories; fat 17.3g; saturated fat 6.5g; mono fat 6.6g; poly fat 2.3g; protein 3.5g; carbohydrates 45.9g; fiber 2.4g; cholesterol 27mg; iron 1.4mg; sodium 107mg; calcium 18mg.
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