Tonight while I made myself some Couscous with Chickpeas, Tomatoes, and Edamame (yum!) I also whipped up these brownies. The fact that I was able to do both at once should be a sign that they are both easy-peasy. I made these mostly for my coworkers but I plan to eat them myself too. The brownies are delicious! I thought the coffee flavor would be more subtle, but it is not. It's pretty obvious. I used a free sample of Starbucks' new instant coffee and it worked beautifully. I like these a lot. My only concern is that they aren't 100% cooked through and definitely are fudgy. I would bake them for a few more minutes next time.
Fudgy Mocha-Toffee Brownies
Cooking Light, January 2005
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.
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