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Coffee Toffee Brownies
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.

Prep Time: 20 minutes
Cook Time: 35 minutes
Difficulty: Easy

Nutrition Facts

Makes 48 servings
Amount Per Serving
Calories 93.1
Total Carbs 17.7 g
Dietary Fiber 0.2 g
Sugars 13.5 g
Total Fat 2.2 g
Saturated Fat 0.5 g
Unsaturated Fat 0.1 g
Potassium 60.2 mg
Protein 0.9 g
Sodium 82.7 mg
Dietary Exchanges
1/2 Fat , 1 Other Carbs , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
0 1/2 cup  margarine
16 oz  unpacked dark brown sugar
2 tbsp  instant coffee
1 tbsp  cold water
2 each  eggs
1 tbsp  vanilla extract
2 cup  white all purpose flour
2 tsp  baking soda
0.125 tsp  salt
0 1/2 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.

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