WILSON’S LOCAL PRINT AND DIGITAL COMMUNITY INSTITUTION SINCE 1896

Fudgy brownies will cure a chocolate craving

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These fudgy brownies are so easy to make.
These fudgy brownies are so easy to make.
Lisa Boykin Batts | Times
Posted

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.

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 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.

Cooking Light

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