Becky Luigart-Stayner
20 servings

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

How to Make It

Step 1

Preheat oven to 350º.

Step 2

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

Step 3

Combine coffee and hot water, stirring until coffee dissolves.

Step 4

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.

Step 5

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.

Step 6

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.

Ratings & Reviews

Holly604's Review

January 27, 2013
This recipe did not turn out for me! They are more like cake and not the fudgy thick brownies we like.

coffemania's Review

April 12, 2012
absolutely delicous! but you need to bake it more than 22 minutes...

JSilva's Review

April 08, 2012
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.

mistifi's Review

March 18, 2012
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!

Sweetooth50's Review

December 12, 2011
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!

LoriDanyce's Review

December 05, 2011
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.

megmarie's Review

May 16, 2011

bada262's Review

February 13, 2011
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.

lentzfive's Review

December 13, 2010
These are the best brownies ever. Light but fudgy moist. Made for my book club where one woman loves fudgy brownies and the other loves cakey brownies...they both loved these.

minimayer09's Review

December 04, 2010
These are definitely good, but they are a little too dry to be great. As others said, mixing the dough is a good arm workout - it's very dry and takes a lot of elbow grease to get everything combined.