Image from Divine Domesticity

These brownies are ultra rich, ultra chewy, and ultra caffeinated. Enjoy them with a big glass of milk.

This one goes out to all of the hardcore coffee and chocolate lovers. If you store these in the freezer for a few days, then thaw, the intense coffee flavor does mellow out. It also leaves them (in my experience) incredibly moist and delicious.

Bonus: This is a Cooking Light recipe!

Mocha Toffee Brownies
Makes one 9″-square pan

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

1. Preheat oven to 350-f degrees. Coat bottom of a 9-inch square baking pan with cooking spray.

2. Combine coffee and hot water, stirring until coffee dissolves.

3. 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.

4. 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.

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.