Fudgy Mocha Toffee Brownies
Indulge in the decadence of these Fudgy Mocha Toffee Brownies, a perfect fusion of chocolate, coffee, and buttery crunch. Featuring rich semi-sweet chocolate and a hint of instant espresso powder, these brownies boast a deep mocha flavor that’s balanced by the irresistible sweetness of toffee bits sprinkled throughout. Their gooey, fudgy center is achieved by carefully mixing melted chocolate and butter into a luscious batter, while a topping of extra chocolate chips and toffee adds a delightful crunch and visual appeal. Perfectly baked to maintain their moist texture, these brownies are an ideal treat for coffee lovers, chocolate enthusiasts, and anyone who craves a sophisticated dessert. Ready in under an hour and serving 12 irresistible squares, this recipe is your go-to for elegant gatherings or simply satisfying your sweet tooth.
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Recipe Information
Ingredients
- 227 grams unsalted butter
- 170 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 150 grams brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons instant espresso powder
- 120 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 0.5 teaspoon salt
- 150 grams toffee bits
- 50 grams semi-sweet chocolate chips (for topping)
Instructions
Preheat your oven to 175°C (350°F) and line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium saucepan over low heat, melt the unsalted butter and 170 grams of semi-sweet chocolate chips, stirring frequently until smooth. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the granulated sugar and brown sugar. Add the slightly cooled chocolate-butter mixture and mix until smooth.
Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract and instant espresso powder until fully incorporated.
Sift together the all-purpose flour, unsweetened cocoa powder, and salt in a separate bowl. Gradually fold the dry ingredients into the wet batter until just combined. Avoid overmixing.
Fold in the toffee bits, reserving about 2 tablespoons for later use, and gently mix them into the batter.
Pour the batter into the prepared baking pan and smooth out the top with a spatula. Sprinkle the reserved toffee bits and the extra 50 grams of chocolate chips evenly over the top.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs (do not overbake for a fudgy texture).
Remove the brownies from the oven and let them cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the brownies out of the pan.
Slice the brownies into 12 squares or your desired portion size. Enjoy the fudgy mocha and toffee delights!
Nutrition Facts
Calories |
4988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 312.9 g | 401% | |
| Saturated Fat | 182.4 g | 912% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1111 mg | 370% | |
| Sodium | 1728 mg | 75% | |
| Total Carbohydrate | 553.6 g | 201% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 402.6 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 319 mg | 25% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 1155 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
