These brownies are sinfully chocolaty, fudgy and decadent. The addition of coffee and toffee is a welcomed change to the old standby brownie. I didn’t have any toffee bits on hand, but candy bars were on sale 4 for $1.00 (can’t beat that price) so I picked up some toffee bars. I finely chopped two toffee bars – added 1 into the batter and sprinkled 1 on top. A little bit of toffee in every bite!!! Print off this recipe and make it for your next picnic or get together. You might want to cut them into smaller pieces – a little goes a long way for those non-chocolate lovers.
Fudgy Mocha Toffee Brownies
Recipe adapted from cookinglight.com
Ingredients
- 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
1. Preheat oven to 350°. Coat bottom of a 9-inch square baking pan with cooking spray.
2. Combine coffee granules and 1/4 cup hot water, stirring until the coffee granules dissolve.
3. 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. Be careful not to burn the chocolate.
4. 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. Stir in 1 chopped up toffee bar into brownie batter. Spread evenly into prepared pan. Sprinkle evenly with remaining chopped toffee bar. Bake at 350° for 22 – 30 minutes (mine baked closer to 28-30). Cool on a wire rack.
