I've said it in the past, that coffee really intensifies the chocolate flavor in a lot of baked goods. I add strong brewed coffee to my favorite chocolate cake recipe for instance. You can't taste the coffee in that, but you can most certainly taste it in these brownies! But that is what I want, and so this is your fair warning if you don't like coffee! So move along, you weird non-coffee lovers! ( I still love you, though)
Symphony Bars and toffee bits add a wonderful buttery crunch and texture that also make these brownies a little more unique. But what really takes these brownies over the top is the coffee glaze. I'm telling you, that the glaze is completely optional, but its touch of caramel color and sweetness really balances out the deep, dark chocolate flavor of this sophisticated brownie.
*This is a large pan! You can half the recipe, just watch your baking time!
Coffee Toffee Brownies
adapted from Ina Garten
-1 lb. unsalted butter
-1 lb. bittersweet chocolate chips
-6 oz. unsweetened chocolate, chopped
-7 large eggs
-3 Tbsp. instant espresso coffee granules (link)
-2 Tbsp. vanilla extract
-2 1/4 c. sugar
-1 1/4 c. flour, divided
-1 Tbsp. baking powder
-1 tsp. salt
-3, 4.25 Symphony Bars, chopped
-4 oz. (half a bag) Heath toffee bits 'o brickle, divided
Line a 10x15 pan with parchment paper and coat with non-stick cooking spray.
Place a large bowl, containing both chocolates and butter, over a pot of simmering water. Stir occasionally and remove from heat once chocolate and butter are melted and smooth. Cool slightly to where chocolate is warm to touch.
Meanwhile, preheat oven to 350 degrees.
In a large bowl, stir together eggs, coffee granules, vanilla, and sugar. Slowly stir in warm chocolate until combined. Set aside and let mixture cool to room temperature.
In a small bowl, whisk together 1 cup flour, baking powder, and salt. Fold into cooled chocolate mixture.
In a small bowl, add 1/4 cup of flour to chopped Symphony chocolate bars and toss to coat. Fold in to chocolate batter.
Pour batter and spread evenly into prepared pan. Sprinkle half of your toffee bits over the batter.
Bake for 20 minutes, then tap pan on it's oven shelf to break up air bubbles, bake for additional 12-15 minutes. Toothpick should come out clean or a couple small crumbs, not coated in batter.
Cool to room temperature, and then refrigerate for 4-8 hours, mine was overnight! If you do not refrigerate, these brownies are cake-like and crumbly, which is fine if you like that, but they are fudge- like once they've been refrigerated!
-2 c. powdered sugar
-2 Tbsp. melted salted butter
-2 tsp. vanilla extract
-3-4 Tbsp. strong brewed coffee
Add melted butter, vanilla, and 3 Tbsp. coffee to powdered sugar and whisk until smooth. Add more coffee for a thinner glaze.
Pour over brownies, and then sprinkle with remaining toffee bits.
Cut into 24 large brownies and serve!