Café Latte Brownies

Chocolate Batter:

• 1 box Duncan Hines® Chocolate Marble Swirl Decadent Brownie Mix as directed for pan size. Use chocolate pouch only.
• 1-2 tablespoon instant espresso granules or instant coffee granules

Vanilla Latte Batter:

• Cream pouch from Duncan Hines Marble Swirl Decadent Brownie Mix
• 1 egg white
• 1/4 cup oil
• 1 teaspoon espresso granules or instant coffee granules
• 1 tablespoon water
• 1 teaspoon vanilla extract

1. Preheat oven to 350°F. Follow pan preparation for pan size indicated on box.
2. Mix marble brownie chocolate pouch as directed, adding 1-2 tablespoons of espresso coffee granules. Pour chocolate brownie batter into bottom of greased 8x8 or 9x9 pan.
3. Dissolve 1 teaspoon espresso granules in the 1-tablespoon water and use as directed below.
4. Pour Cream pouch into a small mixing bowl and beat with mixer 1 egg white, 1/4 cup oil, espresso granules in water and vanilla extract. Beat for 1 minute (by hand or with mixer) until well blended and light and fluffy.
5. Spread cream pouch mixture over top of chocolate batter and swirl into the surface.
6. Bake for 35-38 minutes or until toothpick comes out clean.

7. Tips:

1. For easy clean up line the bottom of baking pan with parchment paper.
2. Do not grease the sides of a brownie pan, only grease the bottom.