Easy Coffee Toffee Brownies

Sometimes you just need chocolate… and sometimes you need that chocolate to come easily. So a box of brownie mix comes into the picture… but wait… how can we make this a little more interesting? How about we vamp up that brownie mix and turn it into something gloriously and sinfully delicious? Sounds like a plan!

This happened to me last week. I normally don’t crave chocolate but when I do it hits me by surprise. Thankfully, I had a box mix hiding in my cupboard that was just begging to be played with. I also found a package of Heath Toffee bits (YUM) and to make it even more fantastic I grabbed the instant coffee.

After making the first batch I had to run to the store to buy more ingredients. I made this three times in one week… three times! Partly because I wanted to make sure I had all the ingredient amounts correct, the right oven temp and baking time, aaaaaannnd because it was so stinking delicious that I just couldn’t help myself. Don’t worry, I gave some brownies away and several are waiting for me in the freezer. But trust me, its a challenge to behave around these things!

Easy Coffee Toffee Brownies

  • Servings: 9
  • Difficulty: easy
  • Print
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Ingredients:

  • 1 package milk chocolate brownie mix
  • 3 large eggs
  • 3 tablespoons instant coffee
  • 1/2 cup vegetable oil
  • 1/3 cup strong brewed cold coffee
  • 1 (8 ounce) package Heath English Toffee Bits, divided

Directions: Preheat the oven to 325 degrees. In a medium size mixing bowl combine the brownie mix, eggs, instant coffee, vegetable oil, and cold coffee until completely smooth. Pour in all but 1/2 cup of toffee bits and fold into the batter. Pour the batter into a greased 8×8 baking dish and top with remaining 1/2 cup toffee bits. Bake in the preheated oven for 55-60 minutes, rotate the baking dish halfway if your oven bakes unevenly. The brownies are done when a toothpick inserted into the center of the pan comes out mostly clean. Allow to cool and set up before serving.

Step-by-Step Photos

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Here are our cast of characters for these beautiful brownies: milk chocolate brownie mix (of course), oil, cold coffee, toffee bits, eggs, and instant coffee. Easy peasy!

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Casually toss everything into a mixing bowl. You may be wondering why I didn’t just use water with extra instant coffee, it’s because I’m an only child and I do what I want.

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Mix all of the ingredients until they are nice and smooth. The black flecks you see in the batter is the instant coffee, this is why I used cold coffee since the instant coffee doesn’t completely blend in until the brownies are baking. At least, that’s what I tell myself.

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Mix all but 1/2 cup of the toffee bits into the batter and for heavens sake don’t eat it all!

Ok… maybe a nibble.

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Pour the batter into a greased 8×8 baking dish, this will make nice thick brownies.

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Top the batter evenly with the remaining heath bits.

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Low and slow is the key to making sure these moist brownies are cooked completely in the middle. The first couple of times I baked them the edges were overdone and the middle was pretty much raw, not a great combination.

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Hello lover… what’s on the menu? Me n’ you!

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Super moist, super thick, super tasty…

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Ahhhh… The top layer of heath bits makes a thin crunchy crust and the brownie itself is moist and tender. The coffee flavor isn’t scream in your face strong, but the layer of flavor is prominent. I don’t think there is a better pairing than chocolate, heath bars, and coffee. Except…

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Ice cream! Live a little and add the vanilla ice cream on the side. If you make these brownies make sure to invite me over, I’ll bring the ice cream!

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3 thoughts on “Easy Coffee Toffee Brownies

  1. Two things caught my eye..this beautiful rustic red plate and the word “coffee” in your title … but it turns out that your post is so much more than that! I like your recipe! it’s easy to make not making a big kitchen mess and it looks yummy! Thumbs up 😉

    Like

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