Wake up with caffeinated brownies? Yup, you read that right.
It is about time for some chocolate, don’t you think? These brownies are ultra rich, ultra chewy, and ultra caffeinated. Enjoy them with a big glass of milk.
Freezing these brownies for a few days, then defrosting, made them much less potent on the coffee flavor, and also incredibly moist. If you make these and they have too much of a coffee taste, I highly recommend freezing and trying them after a few days.
Mocha Toffee Brownies
Makes one 9″-square pan
Image and recipe from Divine Domesticity
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
1. Preheat oven to 350-f degrees.
2. Coat bottom of a 9-inch square baking pan with cooking spray.
3. Combine coffee and hot water, stirring until coffee dissolves.
4. 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.
5. 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.
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.
From Cooking Light