Fudgy Mocha Toffee Brownies

This is another huge favorite in my house as well as everyone who has tried them.  Even my husband, who is not a big fan of desserts, said these are a keeper.  Personally, I could eat these all day.  I do have only one recommendation: sprinkle half the toffee chips over the brownie mix before you bake it, then toss the other half on about 10 minutes before they're done.  This would be a good time to rotate your pan as well!  Oh, and you can freeze these for later!

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.

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

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
CALORIES 145 (30% from fat); FAT 4.8g (sat 2.4g,mono 1.8g,poly 0.3g); IRON 0.9mg; CHOLESTEROL 30mg; CALCIUM 23mg; CARBOHYDRATE 24.9g; SODIUM 121mg; PROTEIN 2.2g; FIBER 1.1g
Cooking Light, JANUARY 2005