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Mocha Toffee Brownies

July 30, 2009

These fudgy treats come from Cooking Light magazine. They’re fantastic! Especially with a hot cup of coffee or a cold glass of milk. And, if you cut them into 20 bars, each bar is only 150 calories. So enjoy!

2 Tablespoons instant coffee granules
1/4 cup hot water
1/4 cup butter
1/4 cup semisweet chocolate chips
1 1/2 cup all-purpose flour
1 1/3 cup granulated sugar
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup toffee chips


  • Pre heat oven to 350 degrees F.
  • Coat bottom of 9-inch square backing pan with Pam cooking spray.
  • Combine coffee granules and 1/4 cup hot water, stirring until all coffee dissolves. Set aside.
  • In a small bowl, combine butter and chocolate chips. Microwave on high for 1 minute, or until butter melts. Stir until chocolate is smooth.
  • Lightly spoon flour into dry measuring cups and level with a knife. Combine flour, sugar, unsweetened cocoa, baking powder and salt in a large bowl. Stir with a whisk until well combined.
  • In a separate bowl, combine coffee, chocolate butter mixture, vanilla extract and eggs. Stir with a whisk until completely combined.
  • Add coffee mixture to flour mixture and stir until just combined. Do not over-stir.
  • Spread evenly into prepared pan. (Batter will be thick.)
  • Sprinkle evenly with toffee chips.
  • Bake 22 minutes. (Careful not to over-bake–you want the brownies gooey.)
  • Cool completely before cutting.
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One Response to “ Mocha Toffee Brownies ”

  1. Rachel on June 13, 2010 at 4:39 pm

    This was one of the first KP recipes I made and it’s a big favorite — I’ve taken these brownies to parties several times and everyone loves them!

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