The batter is super dense. It was a bit of a challenge to mix since I chose to do it by hand, and I definitely needed some wet hands to press the batter into the pan. It also took a lot longer than the recipe called for. But oh my, they were worth the wait.
Edited to add: I don't know what was different about this time, but the brownie mix was far less sticky (though still very dense) and took a lot less time to bake (much closer to the recipe's baking time). *shrug*
Fudgy Mocha-Toffee Brownies
A variation on this recipe from Cooking Light
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
Preheat oven to 350ºF.
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 35-40 minutes or until a toothpick comes out clean near the edge of the pan. Cool on a wire rack.
Note: 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.
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