Ingredients
6 oz un-sweetened chocolate
1½ sticks unsalted butter
4 teaspoons instant coffee or espresso powder
4 eggs
2 cups sugar
1½ teaspoons vanilla extract
¼ teaspoon salt
1 cup flour
1 bag Hershey’s “Skor” English toffee bits. If you can’t find this then take 7 oz of Almond Roca bars and smash them to tiny pieces.
Instructions
- Preheat the oven to 350º
- Butter and flour a glass 13″ x 9″ baking dish.
- In a double boiler, melt the chocolate and butter, stir continuously
- Add the instant coffee, remove from the heat and stir, allow to cool
- In a separate bowl, whisk the eggs.
- Gradually whisk the sugar into the eggs.
- Whisk in the vanilla and salt.
- Whisk in the melted chocolate.
- Add the flour and stir with a spoon until just blended, do not stir too much.
- Pour mixture into the baking dish.
- Pour on top the English toffee bits. Take a spatula and lightly press the bits into the top of the chocolate mixture.
- Bake for 30 minutes.
- Remove from oven and allow to cool.
- Place in refrigerator overnight before cutting or serving.