- Cooking Time: 22
- Preparation Time:
- 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
- Preheat oven to 350' F.
- 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 350' for 22 minutes. Cool on a wire rack.
- 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.
Notes"These are amazing -- fudgy and filled with lots of coffee and chocolate flavors. Enjoy with a big glass of milk!"
From Cooking Light