Mocha Cream Brownie Wedges with Fresh Raspberries

Name: Mocha Cream Brownie Wedges with Fresh Raspberries
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 6 Tbsps canola oil; 118 milliliters chocolate syrup; 4 larges egg whites; 454 grams package gluten-free brownie mix (such as Betty Crocker); 237 milliliters heavy whipping cream; 1 Tbsp instant coffee granules; 2 teaspoons instant coffee granules; 59 milliliters powdered sugar; 355 milliliters raspberries; 1 teaspoons vanilla extract

The recipe Mocha Cream Brownie Wedges with Fresh Raspberries is ready in around 45 minutes and is definitely a super gluten free option for lovers of American food. This recipe makes 12 servings with 352 calories, 3g of protein, and 21g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. Not a lot of people really liked this dessert. Head to the store and pick up canolan oil, instant coffee granules, raspberries, and a few other things to make it today.

Instructions

Preheat oven to 35

Equipment you will use

Oven

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.)

Ingredients you will need

Instant Coffee

Brownie Mix

Egg Whites

Cooking Oil

Equipment you will use

Blender

Spread batter in an 11 x 7inch glass or ceramic baking dish coated with cooking spray.

Ingredients you will need

Cooking Spray

Spread

Equipment you will use

Baking Pan

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.

Equipment you will use

Wire Rack