Source: The following recipe was submitted by Marilyn Helton. Recipe from The Holly Clegg Trim & Terrific Cookbook, ©2002 by Holly Clegg.

The rich caramel flavor with a hint of coffee and chocolate makes this a wonderful specialty brownie.

Servings

1 cooking spray
0.5 cup margarine
16 oz unpacked dark brown sugar
2 tbsp instant coffee
1 tbsp cold water , hot
2 eggs
1 tbsp vanilla extract
2 cup white all purpose flour
2 tsp baking soda
0.12 tsp salt
0.5 cup semi sweet chocolate chips

1 Preheat oven to 350 degrees F. Coat a 13- x 9- x 2-inch baking pan with nonstick cooking spray.
2 In a small saucepan (or in a microwave oven for 1 minute in a suitable container), melt the margarine and brown sugar over low heat. Combine the instant coffee with the hot water to dissolve, and combine with the brown sugar mixture in a mixing bowl. Stir and cool.
3 In a small bowl, whisk together the eggs and vanilla; mix into the brown sugar mixture. Combine the flour, baking soda, and salt and stir into the brown sugar mixture. Stir in the chocolate chips.
4 Pour the batter into the prepared pan, and bake for 30 to 35 minutes, or until a toothpick inserted in the middle comes out clean. Do not overcook! Cool in the pan and cut into squares. Makes 48 Brownies.