Toffee-Coffee Brownies

I’ve been craving toffee and chocolate – a wonderful combination. Especially the toffee from Azure Chocolat! (It is delicious and what I will be using for this recipe!) Check out my Azure Chocolat review! (Seriously if you are on Long Island GO HERE!) OK, let’s get to the recipe!

Toffee-Coffee Brownies

Adapted from Better Homes and Gardens 

Ingredients

  • 1 19.8 – 21 ounce package brownie mix (Betty Crocker Gluten Free Brownie Mix)
    • All ingredients called for to make the brownies
  • 1/2 cup toffee pieces (Azure Chocolat toffee) or your favorite toffee
  • 2 – 3 tablespoons instant espresso powder or instant coffee crystals
  • 3/4 cup canned vanilla frosting (Betty Crocker)
  • 1 tablespoon Irish cream liqueur or coffee liqueur
  • 1/4 cup toffee pieces (Azure Chocolat toffee)
  1. Preheat oven to 350ºF. Line a 9-inch square baking pan with foil, extending the foil up and over the edges of the pan. Grease foil very well (Earth Balance Vegan Butter works well); set aside.
  2. Prepare brownie mix according to package directions, except stir the 1/2 cup toffee pieces and the espresso powder into batter. Spread batter into prepared pan.
  3. Bake in preheated oven for 35 minutes.
  4. Cool in pan on a wire rack. Remove baked mixture from pan by lifting foil. Make sure your brownies are cooled COMPLETELY before you frost them – a cool brownie is a happy brownie! 🙂
  5. In a small bowl, combine vanilla frosting and liqueur.
  6. Spread frosting mixture onto cooled brownies. Sprinkle with the 1/4 cup toffee pieces. Cut into bars.
  7. Serve with rice whipped cream and your favorite gluten free ice cream! (or non-dairy ice cream)

ENJOY!!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

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Vanilla Coconut Cream Latte

I am not a big coffee drink. Every time I go to Starbucks, my usual drinks are the Caramel Apple Spice (no whip) when it is chilly outside, or any one of the Shaken Tea Lemonades. Before becoming dairy free, I would get the occasional Vanilla Bean Frappuccino or Caramel Frappuccino. But now, I cannot have those dairy drinks. Yes I am aware that Starbucks offers soy milk as a substitution but soy milk makes my mouth feel funny and I just don’t like that taste. So, how do I get the occasional Starbucks quality drink without the barista? AND with the dairy free milk I like? Become an at home barista and make something myself!

Vanilla Coconut Cream Latte

With undertones of maple, and a hint of spice, this latte is soft and fragrant with a tropical vanilla-coconut essence. 

First, we must have the Coconut Milk Whipped Creme!

Coconut Milk Whipped Cream

  • 1 can full-fat coconut milk, chilled in fridge overnight
  • 2 tablespoons powdered/confectioners sugar
  • 1 beater OR whipping cream dispenser
  1. Open coconut milk. Scoop the firmed top of the coconut milk into a bowl. Try to avoid the light watery liquid and just scoop the thick white stuff.
  2. Fold the confectioners sugar into the coconut milk. Smoothing out the clumps.
  3. With a beater, beat the mixture until fluffy enough for spooning. OR if you have a whipping cream dispenser – use this mixture as you would heavy cream.

Now that we’ve got our coconut milk whipped cream, lets get our drink together. (this recipe makes 2 lattes)

  • 2 shots espresso
  • 2 1/2 cups non-dairy milk
  • coconut whipped cream (see above)
  • 4 drops pure vanilla extract
  • 2 tablespoons maple syrup
  • a few dashes cinnamon
  • 1 dash cayenne
  • sweeten further with sugar to taste
  • garnish: coconut flakes and crushed vanilla bean
  1. Heat your non-dairy milk and brew your espresso shots. Combine. 1 1/4 cups of milk and 1 espresso shot per mug. Add more espresso if you’d like!
  2. Add the vanilla extract, maple syrup, cinnamon and cayenne – split between two mugs.
  3. Stir briskly. Add whipped coconut milk topping and garnish.
  4. Serve!

Here are some variations!

  • Coffee Free: Replace the shot of espresso with 1 heaping spoonful of Hershey’s or Toll House cocoa mix and a few more spoonfuls dairy free milk.
  • Chai Latte: sub chai tea mix for espresso
  • Coffee Lovers Latte: 2 espresso shots
  • Pumpkin Coconut Vanilla Latte: 1 tablespoon canned pumpkin
  • Coconut Vanilla Mocha: 1 tablespoon cocoa mix into espresso version

This latte is perfect for the extra kick you need with breakfast or a speciality coffee beverage at a great dinner party.
ENJOY!!