From Cooking Light Jan/Feb2005

INGREDIENTS:

• Cooking spray
• 2 Tbsp. 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 tsp. baking powder
• 11/2 tsp. salt
• 1 tsp. vanilla extract
• 2 large eggs
• 1/4 cup toffee chips

INSTRUCTIONS:

1. Preheat oven to 350º.
2. Coat bottom of a 9" square baking pan with cooking spray.
3. Combine coffee and hot water, stirring until coffee dissolves.
4. 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.
5. 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 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. Yield: 20 servings

CALORIES: 145  FAT: 4.8g  PROTEIN: 2.2g  CARB: 24.9g  FIBER: 1.1g  SODIUM: 121mg