Inspired by one of Hannah’s many chocolate tastings over at Wayfaring Chocolate, I decided to make some of my very own coffee toffee. Then crush it up and bake it into brownies.
Using my now-regular brownie recipe, I made my first batch of coffee toffee brownies (it’s just fun to say) for the Super Bowl. A week later, after dinner at our place, a friend who had been there asked if I would make more brownies. He wanted chili ones, and Nick wanted coffee toffee. Since I am a master of compromise, I made both. In the same pan. And they were fantastic.
The toffee recipe comes from (who else?) David Lebovitz. I found it in my copy of The Perfect Scoop, where he makes it with toasted almonds and coats it with chocolate. He posted it on his blog, too. For the coffee toffee, I halved the recipe and substituted 50 grams (about half a cup) of coffee beans for the nuts. I also omitted the chocolate, since they were going in brownies anyway. I crushed the coffee beans a bit before pouring the toffee over them, but you could leave them whole if you wanted to. Once the toffee had cooled, I broke it into a few pieces and put them in a plastic bag. Then I whacked it to pieces with a rolling pin, which was great fun. For the first batch, I stirred about 1/2 cup (70 grams) of crushed toffee into the brownie batter before baking. The second time around, a regular batch of chili brownies got a sprinkling of toffee bits on top before going in the oven.
Would you believe there’s still some coffee toffee left over? It makes great snacks, but you can’t eat too much at once – at least I can’t. Wondering about the festive background in that picture? That was my birthday present, a brand-new ice cream maker! Perhaps the last of the toffee will find its way into a batch of ice cream… or the top of a sundae.
Originally published on Croque-Camille.