Fudgy Mocha-Toffee Brownies

By cprzybyl

Cooking Light

JANUARY 2005

Ingredients

• Cooking spray
• 2 tablespoons instant coffee granules
• 1/4 cup hot water
• 1/4 cup butter
• 1/4 cup semisweet chocolate chips
• 1 1/2 cups all-purpose flour
• 1 1/3 cups sugar
• 1/2 cup unsweetened cocoa
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/4 cup toffee chips

Details

Servings 20
Adapted from myrecipes.com

Preparation

Step 1

Preheat oven to 350º.

Coat bottom of a 9-inch square baking pan with cooking spray.

Combine coffee and hot water, stirring until coffee dissolves.

Combine butter and chocolate chips in a small microwave-safe bowl. Microwave at high 1 minute or until butter melts; stir until chocolate is smooth.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, cocoa, baking powder, and salt in a large bowl, stirring with a whisk. Combine coffee mixture, butter mixture, vanilla, and eggs in a medium bowl, stirring with a whisk. Add coffee mixture to flour mixture; stir just until combined. Spread evenly into prepared pan. Sprinkle evenly with toffee chips. Bake at 350º for 22 minutes. Cool on a wire rack.

Note: Store leftover brownies in an airtight container for up to a week or wrap tightly in aluminum foil and freeze for up to four months.