INGREDIENTS

• Cooking spray
• 2 T instant coffee granules
• 1/4 cup hot water
• 1/4 cup butter
• 1/4 cup semisweet chocolate chips
• 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
• 1 1/3 cup sugar
• 1/2 cup unsweetened cocoa
• 1 t baking powder
• 1/2 t salt
• 1 t vanilla extract
• 2 large eggs
• 1/4 cup toffee chips

DIRECTIONS
1. Preheat oven to 350 degrees

2. Coat bottom of a 9-inch square baking pan with cooking spray

3. Combine coffee granules and ¼ cup hot water, stirring until the coffee granules dissolve.

4. Combine butter and semisweet chocolate chips in a small microwave-safe bowl. Microwave at HIGH for 1 minute or until butter melts; stir until chocolate is smooth.

5. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, unsweetened cocoa, baking powder and salt in a large bowl, stirring with a whisk. Combine coffee mixture, butter mixture, vanilla extract and eggs in a medium bowl, stirring with a whisk. Add coffee mixture to flour mixture; stir just until combined. Spread evenly into prepared pan. Sprinkle evenly with toffee chips. Bake at 350 degrees for 22 minutes. Cool on a wire rack.