Get an Energy Buzz with Mocha Toffee Brownies

Photo by Ali

Ali writes at Divine Domesticity. She is also the Blissfully Delish editor at the online magazine Blissfully Domestic, where I’m also an editor for Digital Bliss.

Needing a bit of an energy boost? Try my Mocha Toffee Brownies. They are fantastically ultra rich, ultra chewy, and ultra caffeinated. Enjoy them with a big glass of milk. The original recipe came from Cooking Light, so you don’t even have to feel too guilty about indulging.

The coffee flavor is initially quite strong, I won’t lie. If you were to find it too strong, I’ve got some great news! I found that after freezing these brownies for a few days, then defrosting, it made them much less potent on the coffee flavor, and also incredibly moist.

Mocha Toffee Brownies

Makes one 9″-square pan

• 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

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.

Recipe originally from Cooking Light