Mocha Toffee Brownie Recipe
Coffee toffee, brownie, chocolate ganache and fresh raspberries. Nut Free, Vegetarian.
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Ingredients
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Brownie Base
Chocolate Ganache
Garnish
Method
Brownie Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- 2
Melt Butter and Mix Sugars
In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the granulated sugar, brown sugar, and vanilla extract until well combined.
- 3
Add Eggs
Allow the mixture to cool slightly, then stir in the eggs one at a time, mixing well after each addition.
- 4
Combine Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, instant coffee granules, and salt.
- 5
Combine Mixtures
Gradually add the dry mixture to the wet mixture, stirring until just combined. Fold in the chocolate toffee bits.
- 6
Bake the Brownies
Pour the brownie batter into the prepared pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Chocolate Ganache Preparation
- 7
Heat the Cream
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- 8
Add Chocolate Chips
Remove from heat and add the semi-sweet chocolate chips. Let sit for a few minutes, then stir until smooth and glossy.
Assembly
- 9
Top the Brownies
Once the brownies are baked and cooled, pour the chocolate ganache over the top and spread evenly.
- 10
Garnish
Top with fresh raspberries and a sprinkle of powdered sugar. Cut into squares and serve.