Fudgy Mocha Toffee Brownies

We had plans to go to Brooke and Joe's last night for dinner, and I was bringing dessert. In addition, George and Denise were popping by earlier in the day; Pat and George played golf, and Denise and Ryan and I went shopping. So I was looking for something to satisfy both events!

Cooking Light's recipe for Fudgy Mocha-Toffee Brownies fit the bill. Sort of. They were very good, but VERY sweet. For ME to say something is too sweet is really saying something... I think the problem was that I couldn't find toffee chips, so I used butterscotch. This would have been much better with either the toffee, plain chocolate chips, or maybe even peanut butter.


But... you live, you learn, right? In my book, there's no such thing as a bad brownie, so we're good.


Ingredients

• object2="> Cooking spray object2=">
• object2=">2 tablespoons instant coffee granules object2=">
• object2=">1/4 cup hot water object2=">
• object2=">1/4 cup butter object2=">
• object2=">1/4 cup semisweet chocolate chips object2=">
• object2=">1 1/2 cups all-purpose flour object2=">
• object2=">1 1/3 cups sugar object2=">
• object2=">1/2 cup unsweetened cocoa object2=">
• object2=">1 teaspoon baking powder object2=">
• object2=">1/2 teaspoon salt object2=">
• object2=">1 teaspoon vanilla extract object2=">
• object2=">2 large eggs object2=">
• object2=">1/4 cup toffee chips
  

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.

Yield

20 servings

Nutritional Information

CALORIES 145(30% from fat); FAT 4.8g (sat 2.4g,mono 1.8g,poly 0.3g); PROTEIN 2.2g; CHOLESTEROL 30mg; CALCIUM 23mg; SODIUM 121mg; FIBER 1.1g; IRON 0.9mg; CARBOHYDRATE 24.9g

Cooking Light, JANUARY 2005