Fudgy Mocha Toffee Brownies Recipe #380750
Coffee and Toffeee give these rich chocolate brownies a unique twist. If they haven't been all 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.
22 min |
SERVES 20
- cooking spray
- 2 tablespoons instant coffee granules
- 1/4 cup hot water
- 1/4 cup butter
- 1/4 cup semi-sweet 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
- 2 large eggs
- 1/4 cup toffee pieces
- Preheat oven to 350°F.
- Coat bottom of a 9-inch 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, strirring with a whisk.
- Combine coffee mixture, butter mixture, vanilla and eggs in a medium bowl, stirring with a whisk.
- Add coffee mxture to flour mixture; stir just to combine.
- Spread evenly into prepared pan.
- Sprinkle evenly with toffee chips.
- Bake at 350°F for 22 minutes. Cool on wire rack.
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5 stars