Raspberry Mocha Ice Cream Brownie Cake

Preheat oven to 325 degrees F. Coat a 9-inch springform pan with cooking spray; set aside. Combine brownie mix, egg whites, oil, and the water in a medium bowl according to package directions. Spoon batter into the prepared pan. Bake about 26 minutes or until a wooden pick inserted 2 inches from the edge comes out clean. Cool in the pan on a wire rack. Place the pan in the freezer and freeze the brownie for 2 hours.

Place ice cream in a chilled medium bowl. Working quickly, stir the ice cream to soften; fold in coffee crystals. Spread the ice cream evenly over the brownie. Cover with plastic wrap. Freeze for at least 8 hours or until very firm.

For raspberry sauce, combine the thawed berries, sugar (if using), and cornstarch in a small saucepan. Cook and stir over medium heat until thick and bubbly; cook and stir for 1 minute more. Transfer to a small bowl; stir in sugar substitute, if using. Cool. Cover and chill until ready to use.

To serve, remove sides of the springform pan. Cut the ice cream-topped brownie into 12 wedges. Top each wedge with raspberry sauce. If desired, drizzle with chocolate syrup and garnish with fresh raspberries.