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Ingredients
- 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
1. Preheat oven to 350º. Coat bottom of a 9-inch square baking pan with cooking spray.
2. Combine coffee and hot water, stirring until coffee dissolves.
3. 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.
4. 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.
5. 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.
6. Bake at 350º for 22 minutes. Cool on a wire rack.
Notes: These came out dry and not fudgy, but likely because I overbaked. Taste was great, so very much worth trying again.
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