Coffee, toffee, and chocolate come together for a triple-threat of fabulous flavor in this brownie recipe.
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
How to Make It
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.
They were okay.. they were much too cakey for my liking and to me they were dry. Unlike some of the other reviewers..I could tell they were "light" brownies. Not a complete waste but not worth making again.
Since other people said this recipe has a tendency to come out dry and hard to mix, I made it using a stand mixer and used 1/3 of a cup of coffee items (1/4c of coffee water from a half a packet of instant coffee, and the remainder made from kaluha). This had a nice side benefit of making the mixture moister. However, it increased the baking time by almost double. Just keep a keen eye on your brownies!
Your note to store leftover brownies went unheeded.. there simply were no leftovers! Cofee, toffee and chocolate are a dynamite combination for the holidays. All of the flavors were balanced and the batter produced a lovely rich cake like texture. Yummy!
I don't know what about these brownies are light because they sure don't taste like light brownies. They were exceptionally easy to make and very delicious. I brought them into work as a treat and was told they were definitely 'keepers!" I used instant espresso and it just enhance the chocolate flavor, didn't overpower with a coffee taste. I love adding espresso to my baking, it just makes the chocolate deeper for some reason.
These brownies do not taste light at all. They were easy to make. I did not have instant coffee so I used added the amount of water. They were great without the coffee. I love toffee and so these really hit the spot. Everyone who I shared them with loved them and did not think they were light either.