Fudgy Mocha-Toffee Brownies

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)

Yield: 20 servings
Recipe from Cooking Light

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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

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 (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

Preparation

  1. Preheat oven to 350°.
  2. Coat bottom of a 9-inch square baking pan with cooking spray.
  3. Combine coffee granules and 1/4 cup hot water, stirring until the coffee granules dissolve.
  4. 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.
  5. 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.
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