16 ounce brownie mix gluten-free (such as Betty Crocker)
1 cup heavy whipping cream
1 tablespoon coffee granules instant
2 teaspoons coffee granules instant
0.3 cup powdered sugar
1.5 cups raspberries
0.5 teaspoon vanilla extract
Equipment
bowl
oven
wire rack
blender
baking pan
Directions
Preheat oven to 35
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 7inch 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.
