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Fudgy Mocha-Toffee Brownies

Becky Luigart-Stayner

Yield 20 servings
Coffee, toffee, and chocolate come together for a triple-threat of fabulous flavor in this brownie recipe.

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

Nutrition Information

  • calories 145
  • caloriesfromfat 30 %
  • fat 4.8 g
  • satfat 2.4 g
  • monofat 1.8 g
  • polyfat 0.3 g
  • protein 2.2 g
  • carbohydrate 24.9 g
  • fiber 1.1 g
  • cholesterol 30 mg
  • iron 0.9 mg
  • sodium 121 mg
  • calcium 23 mg

How to Make It

  1. Preheat oven to 350º.

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

  3. Combine coffee and hot water, stirring until coffee dissolves.

  4. 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.

  5. 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.

  6. 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.