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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Fudgy Mocha-Toffee Brownies

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

Cooking Light JANUARY 2005

  • Yield: 20 servings

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.

Nutritional Information

Amount per serving
  • Calories: 145
  • Calories from fat: 30%
  • Fat: 4.8g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.2g
  • Carbohydrate: 24.9g
  • Fiber: 1.1g
  • Cholesterol: 30mg
  • Iron: 0.9mg
  • Sodium: 121mg
  • Calcium: 23mg
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Fudgy Mocha-Toffee Brownies recipe

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