Preheat oven to 350°F. Follow pan preparation for pan size indicated on box.
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.
Dissolve 1 teaspoon espresso granules in the 1-tablespoon water and use as directed below.
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.
Spread cream pouch mixture over top of chocolate batter and swirl into the surface.
Bake for 35-38 minutes or until toothpick comes out clean.
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.