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COFFEE TOFFEE BROWNIES
I'll kick off this new chocolate column with one of my personal
favorite chocolate recipes. I made it up one day when I found a box of
brownie mix in my kitchen cupboard. I ended up taking it to a party only
to watch it evaporate in 5 minutes. You've got a choice with this recipe, you can stir the toffee bits into
the brownie batter or you can wait till the brownies are baked and
frosted and sprinkle them over the top…I'll leave it up to you.
Makes 18 servings
1 box Betty Crocker Supreme dark chocolate brownie mix (or similar)
1/3 cup espresso or extra strong coffee (triple strength)
3 tablespoons canola oil
1/4 cup fat free or light sour cream
1 large egg
1/4 cup egg substitute
1/2 cup English toffee bits, such as Skor (I found it in a 10-ounce bag)
1/2 cup semi-sweet chocolate chips (optional)
MOCHA GLAZE:
1/4 cup semi-sweet chocolate chips
3 tablespoons espresso or extra strong coffee (triple strength)
1/2 teaspoon vanilla extract
1 cup powdered sugar
2 tablespoons unsweetened cocoa
1. Preheat oven to 350-degrees. Coat a 13 x 9-inch baking pan with
canola cooking spray. Make 2/3 cup of espresso or triple strength coffee
and set aside to cool.
2. Combine brownie mix and pouch of special dark syrup (comes with the
brownie mix), espresso, canola oil, sour cream, egg, and egg substitute
in medium mixing bowl. Beat briefly until well blended with electric
mixer or by hand (about 50 strokes).
3. Stir in toffee pieces and chocolate chips if desired. Spread mixture
evenly in prepared pan.
4. Bake about 25 minutes (23 minutes if using dark no stick metal pan)
or until brownies reach your desired doneness. Cool.
5. For glaze, melt chocolate chips in a small saucepan over very low
heat (or on LOW in microwave-safe bowl). Remove from heat. Stir in
espresso and vanilla. Add sugar and cocoa to mixture and stir until
smooth. Spread glaze over cooled brownies using back of a spoon (it
hardens somewhat as it dries). Sprinkle toffee bits over the glaze if
you didn't add them into the brownie batter.
6. Store covered. For easier cutting, cool completely before cutting.
Per serving: 214 calories, 2 g protein, 37.5 g carbohydrate, 6.5 g fat,
2 g saturated fat, 15 mg cholesterol, 1.5 g fiber, 175 mg sodium.
Calories from fat: 28 percent.
Enjoy!
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