If you are a coffee fanatic, you could even make a simple coffee glaze to drizzle over the top with powdered sugar, a little instant coffee and a bit of milk. Just stir well to incorporate the powdered sugar then drizzle over the top. If that sounds like too much coffee flavor for you, then you might want to stick with a chocolate or caramel glaze. I had mine plain since that is what the recipe called for, and they are great that way too!
Updated: One thing I forgot to add earlier was that freezing these brownies for a few days, then defrosting, made them much less potent on the coffee flavor, and also incredibly moist. If you make these and they have too much of a coffee taste, I highly recommend freezing and trying them after a few days.
Bloggers who have also made this recipe: Something Swanky
Mocha Toffee Brownies
Makes one 9"-square pan
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.
6. 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.
Source: Cooking Light
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