The brownie love that is! I admit it, I’m on a brownie kick. I don’t see anyone I’m feeding them to complaining! These brownies were fudgy and yummy! Even Grumpy liked these – and he normally won’t eat anything with toffee bits because he doesn’t like “crunchy”!
These brownies went to work and they were all gone before noon. I didn’t bother to move the box once it was empty and people kept coming in and looking in the box hoping for a brownie. I know, what a tease. I even had one faculty say that the box sitting there was her favorite box and she gets excited when she see’s it next to the coffee maker. I would have to say that the faculty and students in my department are not only well fed but spoiled rotten!
Since I posted my Junior Mint Brownies I have seen even more brownie posts popping up. Check them out for some more brownie ideas!
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.
WW Points: 3
Calories: 145 (30% from fat)
Fat: 4.8g (sat 2.4g,mono 1.8g,poly 0.3g)