Fudgy Mocha-Toffee Brownies

Fudgy Mocha-Toffee Brownies Recipe
Best Bar Cookie. These gooey bars are as rich as anything you'll find in a bakery. They are a welcome treat in a lunch box, as a weeknight dessert, or any time you need a sweet treat. --Recipe by Kathleen Kanen (January/February 2005)


20 servings

Recipe from

Cooking Light

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


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 (about 6 3/4 ounces)
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


Preheat oven to 350°.

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

Combine coffee granules and 1/4 cup hot water, stirring until the coffee granules dissolve.

Combine butter and semisweet chocolate chips in a small microwave-safe bowl. Microwave at HIGH for 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, unsweetened cocoa, baking powder, and salt in a large bowl, stirring with a whisk. Combine coffee mixture, butter mixture, vanilla extract, 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 350° for 22 minutes. Cool on a wire rack.

Kathleen Kanen,

Cooking Light

September 2007
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