Fudgy Mocha-Toffee Brownies

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

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