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Ingredients
| instant coffee: 2 Tbl |
| water: 1/4 cup (hot) |
| salted butter: 1/4 cup |
| semisweet chocolate chips (chips): 1/4 cup |
| all-purpose flour (unsifted): 1 1/2 cups |
| granulated sugar: 1 1/3 cups |
| unsweetened cocoa powder (sifted): 1/2 cup |
| baking powder: 1 tsp |
| salt: 1/2 tsp |
| vanilla extract: 1 tsp |
| eggs: 2 (large//lightly beaten) |
| toffee bits: 1/4 cup |
Fudgy Mocha-Toffee Brownies
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
22 min -
Servings
20 serving(s)
Tags
- Preheat oven to 350°F.
- Coat bottom and sides of 9-inch baking dish with cooking spray. (I don't have a 9-inch baking dish, I used an 8X8 glass dish, and it worked for us since we like our brownies a little wet, we think it's more decadent that way!).
- Combine coffee and hot water and stir until coffee is dissolved.
- Combine butter and chocolate chips in microwaveable dish and heat on high for 1 minute until butter melts, then stir until this mixture is smooth.
- Combine flour, sugar, cocoa, baking powder, and salt in 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 with flour mixture; stir just until combined.
- Spread evenly into prepared pan. Sprinkle evenly with toffee chips.
- Bake at 350F for 22 minutes, cool on wire rack. Cut into squares when competely cooled. We like to refrigerate them before cutting.