These Mocha Brownies have espresso added to the ingredients to help enhance the chocolate flavor. Topped with toffee pieces, this brownie recipe is thick, fudgy, and a coffee lovers treat!
Coat bottom of a 9-inch square baking pan with non-stick cooking spray.
In a glass measuring cup, combine instant espresso powder and hot water, stirring until espresso powder dissolves.
Place butter and chocolate chips in a small microwave-safe bowl and heat in the microwave on high 1 minute or until butter just melts; stir until chocolate is smooth.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, cocoa powder, baking powder, and salt in a large bowl, stirring with a whisk to combine. Set aside.
Using a hand whisk in a medium bowl, mix the coffee mixture into the butter mixture, along with the vanilla extract and eggs until well incorporated.
Add wet ingredients to the flour mixture; stirring until dry ingredients are just combined.
Spread brownie batter evenly into prepared pan. Sprinkle evenly with toffee chips.
Bake brownies for 25 minutes, until top of brownies are no longer wet and when a toothpick is inserted into the center of the brownies, it coms out with just a few crumbs clinging to the toothpick.