I got this recipe from Cooking Light. For their 20th anniversary, they did a retrospective & republished their best recipes in various categories. This is their pick for best brownies, and I have to say I agree!!
I'm giving the recipe as it appeared in the magazine. Since I don't like coffee, I used water with some chocolate syrup added in to keep the right amount of liquid and to add the flavor boost that the coffee would have contributed. Worked perfectly!
Enjoy!
Fudgy Mocha-Toffee Brownies
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 (about 6 3/4 ounces)
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 350°.
Coat bottom of a 9-inch square baking pan with cooking spray.
Combine coffee granules and 1/4 cup hot water, stirring until the coffee granules dissolve.
Combine butter and semisweet chocolate chips in a small microwave-safe bowl. Microwave at HIGH for 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, unsweetened cocoa, baking powder, and salt in a large bowl, stirring with a whisk. Combine coffee mixture, butter mixture, vanilla extract, 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 350° for 22 minutes. Cool on a wire rack.
Yield
20 servings
Nutritional Information
CALORIES 145(30% from fat); FAT 4.8g (sat 2.4g,mono 1.8g,poly 0.3g); PROTEIN 2.2g; CHOLESTEROL 30mg; CALCIUM 23mg; SODIUM 121mg; FIBER 1.1g; IRON 0.9mg; CARBOHYDRATE 24.9g
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