Ingredients

-2 T instant coffee granules

-1/4 C hot water

-1/4 C butter

-1/4 C semi-sweet choc chips

-1 1/2 C all purposed flower (about 6.75 oz)

-1 1/3 C sugar

-1/2 C unsweetened cocoa

-1 t baking powder

-1/2 t salt

-1 t vanilla extract

-2 large eggs

-1/4 C toffee chips

Preparation

  1. Preheat oven to 350 degrees
  2. coat bottom of 9-inch square baking pan with cooking spray
  3. combine coffee granules and ¼ cup of hot water, stirring until the coffee granules dissolve
  4. Combine butter and semi-sweet choc chips in a small microwave bowl. Microwave on high for 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, unsweetened cocoa, baking powder, and salt in a large bowl, stirring with a whisk.
  6. Combine coffee mixture, butter mixture, vanilla extract, and eggs in a separate bowl, stirring with a whisk.
  7. Add coffee mixture to flour mixture, stir just until combined. Spread evenly into prepared pan.
  8. Sprinkle evenly with toffee chips.
  9. Bake at 350 degrees for 22 minutes. Cool on a wire.