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Rich, Warm Brownie Wedges with Java Cream

By: CanolaInfo
This image courtesy of canolainfo.org

Show someone you care by making them Rich, Warm Brownie Wedges with Java Cream. This sweet delight is simply heavenly, and it's healthy! Fudge brownie recipes always put a smile on your face.

Serves8

Ingredients

  • For the Brownies:
  • 2/3 cup all-purpose flour, spooned into measuring cup and leveled
  • 1/3 cup white whole-wheat flour, spooned into measuring cup and leveled
  • 1/2 cup cocoa powder
  • 1 1/2 teaspoon baking powder
  • 1 tablespoon instant coffee granules, divided
  • 3/25 teaspoon salt
  • 1/2 cup packed brown sugar substitute blend
  • 1/3 cup canola oil
  • 1/2 cup egg substitute
  • 2 teaspoons vanilla extract
  • For the Cream:
  • 2 tablespoons water
  • 1 teaspoon instant coffee granules
  • 4 ounces fat-free whipped topping
  • 1 cup fresh raspberries
  • 1 cup blackberries or blueberries

Instructions

  1. Preheat oven to 325 degrees.
     
  2. Coat a 9-inch nonstick spring form pan or cake pan with canola oil cooking spray.
     
  3. Combine flours, cocoa, baking powder, 1 Tablespoon coffee granules, and salt in a medium bowl.
     
  4. Combine sugar, canola oil, egg substitute, and vanilla in another medium bowl; mix well. Add sugar mixture to flour mixture, and stir until just blended. Batter will be very thick.
     
  5. Spoon into the bottom of the pan; spread evenly by coating the back of a spoon with cooking spray. Bake for 11 minutes or until slightly puffed. (Mixture will not be completely cooked at this point, but it will continue to cook while standing without overcooking and drying out.)
     
  6. Place the pan on a wire rack, and let cool for 5 minutes.
     
  7. Remove the sides of the pan, and gently remove from bottom or leave on bottom and place on a serving plate. Serve warm or at room temperature. When cooled completely, store in an airtight container at room temperature.
     
  8. To make cream, combine water with 1 teaspoon instant coffee granules in a medium bowl, and stir until dissolved. Add whipped topping; whisk until a sauce consistency is reached. For thinner sauce, add 1-2 tasblespoons of water or milk. Refrigerate until needed. To serve, cut into wedges, spoon mocha cream on top, and sprinkle with berries.

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