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

Recipe by Cooking Light

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Becky Luigart-Stayner

Recipe Summary

Yield:
20 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350º.

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  • 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.

Nutrition Facts

145 calories; calories from fat 30%; fat 4.8g; saturated fat 2.4g; mono fat 1.8g; poly fat 0.3g; protein 2.2g; carbohydrates 24.9g; fiber 1.1g; cholesterol 30mg; iron 0.9mg; sodium 121mg; calcium 23mg.