Fudgy Mocha-Toffee Brownies

Becky Luigart-Stayner
Coffee, toffee, and chocolate come together for a triple-threat of fabulous flavor in this brownie recipe.

Yield:

20 servings

Recipe from

Nutritional 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

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

Preparation

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.

Note:

January 2005