Photo by Ali
Needing a bit of an energy boost? Try my Mocha Toffee Brownies. They are fantastically ultra rich, ultra chewy, and ultra caffeinated. Enjoy them with a big glass of milk. The original recipe came from Cooking Light, so you don’t even have to feel too guilty about indulging.
The coffee flavor is initially quite strong, I won’t lie. If you were to find it too strong, I’ve got some great news! I found that after freezing these brownies for a few days, then defrosting, it made them much less potent on the coffee flavor, and also incredibly moist.
Mocha Toffee Brownies
Makes one 9″-square pan
- 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
1. Preheat oven to 350-f degrees.
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.
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.
Recipe originally from Cooking Light