Last night I had a sweet craving hit pretty hard. I made these brownies that came from Cooking Light magazine. It was a really simple recipe and cooked up rather quickly. It was a really fudgy brownie. I liked the toffee bits on top. It was a change from the usual regular brownies I normally make. I thought they looked pretty too. You can really taste the coffee in them. At first I thought I might have done something wrong because the batter was so thick. I mean THICK. In the end they came out all right though. Here is the recipe if you would like to try them.
Fudgy Mocha-Toffee Brownies
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
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
Source: Cooking Light Magazine