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Coffee Toffee Brownies

Irresistible Coffee Toffee Brownies That Melt in Your Mouth

Indulge in these Coffee Toffee Brownies with rich chocolate, creamy coffee frosting, and crunchy toffee bits for an unforgettable dessert experience.
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Prep Time 20 minutes
Cook Time 28 minutes
Cooling Time 30 minutes
Total Time 1 hour 18 minutes
Servings: 16 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownies
  • 1 cup Unsalted Butter Can substitute with margarine for dairy-free.
  • 1 cup Cocoa Powder Dutch-processed cocoa offers a richer taste.
  • 1 cup Granulated Sugar
  • 1 cup Brown Sugar Can replace with additional granulated sugar if needed.
  • 4 large Eggs Use flax eggs for a vegan option.
  • 1 teaspoon Vanilla Extract
  • 1 cup All-Purpose Flour A gluten-free blend can be used if preferred.
  • 1 teaspoon Salt
  • 1/2 teaspoon Baking Soda
  • 1 cup Heavy Cream Can use milk in buttercream if needed.
  • 1 tablespoon Instant Espresso Powder Adjust to taste for desired intensity.
  • 3 cups Confectioners Sugar
  • 1 cup Semi-Sweet Chocolate Chips Forms the base for ganache.
  • 1 cup Heath Toffee Bits For topping.
For the Buttercream
  • 1/4 cup Heavy Cream Adjust based on preference.
  • 1 tablespoon Espresso Powder Adjust for more coffee intensity.
For the Ganache
  • 1 cup Semi-Sweet Chocolate Chips
  • 1/2 cup Heavy Cream

Equipment

  • 8-inch square baking dish
  • Medium Saucepan
  • Mixing bowls
  • spatula
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350ºF (175ºC) and prepare an 8-inch square baking dish with parchment paper.
  2. Melt 1 cup of unsalted butter in a medium saucepan over low heat. Stir in 1 cup of cocoa powder until smooth.
  3. Stir in 1 cup of granulated sugar and 1 cup of brown sugar, then add 4 large eggs and 1 teaspoon of vanilla extract.
  4. In a separate bowl, whisk 1 cup of flour, 1 teaspoon of salt, and 1/2 teaspoon of baking soda, then fold into the chocolate batter.
  5. Pour the batter into the prepared baking dish and bake for 25 to 28 minutes.
  6. Allow brownies to cool in the dish for about 10 minutes, then transfer to a wire rack.
  7. Combine 1/4 cup heavy cream and 1 tablespoon espresso powder, then beat 1 cup softened butter and blend in 3 cups confectioners sugar and espresso mixture.
  8. Spread the coffee buttercream over the cooled brownies evenly.
  9. To make the ganache, heat 1/2 cup heavy cream, pour over 1 cup chocolate chips, and stir until smooth.
  10. Pour ganache over buttercream and sprinkle Heath toffee bits on top. Refrigerate for at least 30 minutes.
  11. Slice into squares and serve chilled or at room temperature.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 35gProtein: 3gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 120mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 200IUCalcium: 30mgIron: 1.5mg

Notes

Allow brownies to cool completely before frosting. Use quality cocoa for the best flavor. Refrigerate for clean cuts.

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