Mocha Cream Brownie Wedges With Fresh Raspberries

Name: Mocha Cream Brownie Wedges With Fresh Raspberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0.
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 350u00b0 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.

742

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Mocha Cream Brownie Wedges With Fresh Raspberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!