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Fudgy Mocha-Toffee Brownies




Source of Recipe


Cooking Light






Recipe Introduction


Coffee and toffee give these rich chocolate brownies a unique twist. If they haven't all been gobbled up, 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.





List of 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
  






Instructions



1. Preheat oven to 350º.
   
2. Coat bottom of a 9-inch square baking pan with cooking spray.
   
3. Combine coffee and hot water, stirring until coffee dissolves.
   
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.
   
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.
   






Final Comments


Yield: 20 servings