Strawberry Balsamic, Mocha Toffee Brownies Recipe
-4 tablespoons Sonoma Farm Strawberry Balsamic Vinegar
2 tablespoons 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
-1 1/3 cups sugar
-1/2 cup unsweetened cocoa
-1 teaspoon baking powder
-1/2 teaspoon salt
-1 teaspoon vanilla extract
-2 large eggs
-1/4 cup toffee chips
Preheat oven to 350º.
Coat bottom of a 9-inch square baking pan with cooking spray.
Combine coffee and hot water, stirring until coffee dissolves.
Combine butter and chocolate chips in a small microwave-safe bowl. Microwave at high 1 minute or until butter melts; stir until chocolate is smooth.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, cocoa, baking powder, and salt in a large bowl, stirring with a whisk. Combine coffee mixture, butter mixture, vanilla, and eggs in a medium bowl, stirring with a whisk. Add coffee mixture and strawberry balsamic to flour mixture; stir just until combined. Spread evenly into prepared pan. Sprinkle evenly with toffee chips. Bake at 350º for 22 minutes. Cool on a wire rack.