Fudgy Mocha-Toffee Brownies

By swells

Ingredients

• Coffee and toffee give these rich chocolate brownies a unique twist. 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.
• Yield: 20 servings
• Ingredients
• 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

Details

Servings 20

Preparation

Step 1

Preparation
Preheat oven to 350º.
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 350º for 22 minutes. Cool on a wire rack.
Nutritional Information
Calories:145 (30% from fat)
Fat:4.8g (sat 2.4g,mono 1.8g,poly 0.3g)
Protein:2.2g
Carbohydrate:24.9g
Fiber:1.1g
Cholesterol:30mg
Iron:0.9mg
Sodium:121mg
Calcium:23mg
Cooking Light, JANUARY 2005