Thank you for being one of our most loyal readers. Please consider supporting community journalism by subscribing to The Wilson Times.
Sometimes you’ve just got to have chocolate. Ooey, gooey chocolate that’s so luscious it cures whatever ails you.
I have an easy, fudgy brownie recipe to share with you that will cure your chocolate cravings.
The recipe for fudgy mocha-toffee brownies is from a Cooking Light publication I bought seven years ago. I’ve made other recipes in the cookbook, but I had never tried the brownies until Saturday night.
The recipe is easy to assemble. You don’t even need a mixer; a whisk and sturdy spoon will do the job on this stiff batter.
I very seldom cook with coffee, so I did have to buy the instant coffee granules for the recipe. I’m glad I did. The coffee added a nice, deep flavor to the brownies that already had both cocoa and chocolate chips.
The toffee chips add a nice flavor as well, but the brownies would be just as good without them if you don’t want to buy a bag. A sprinkling of nuts would be delicious as well.
This fudgy brownie recipe would be a good bet to make for your sweetheart on Valentine’s Day in a few weeks.
Fudgy Mocha-Toffee Brownies
Whip up a batch of these brownies for a special treat.
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 350 degrees.
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. (Batter will be stiff.) Spread evenly into prepared pan. Sprinkle evenly with toffee chips. Bake at 350 degrees for 22 minutes. Cool on a wire rack.