Ingredients

The following ingredients have 4 Servings
  • 1 package cream cheese
  • 1 c whipping cream (or 1/2 tub of whipped topping)
  • 1/2 c water
  • 1/2 tsp instant coffee
  • 1/2 c powdered sugar
  • 1 pkg brownie mix (+ingredients to make them)
  • 1 toffee bar
  • 1 tbsp cocoa powder

Instruction

  • Mix brownies as directed on the package but add 1/4 c. warm water with 1/4 tsp. Folgers® instant coffee together and add to brownie mixture before adding to muffin tin. I use a mini muffin tin and it will make about 30 total.
  • Be sure to spray your pan with non stick spray before adding brownie mixture. Bake at temperature required on the box but only for 12-13 min. or until edges are slightly stiff. Using a mixer mix together 8 oz. of cream cheese (room temp. is easier) + 1/2 c. powdered sugar.
  • In another bowl mix 1 c. whipping cream until it begins to stiffen and look like whipped cream (if you're using whipped topping skip this step). Then add the cream cheese mixture and whipping cream together and mix with mixer just until blended.
  • I add this mixture to a pastry bag or baggie and cut end off so I can squeeze it on to the mini brownies. Before adding your topping add 1/4 tsp. Folgers with 1/4 warm water and spoon a bit of coffee on to your mini brownies (it will quickly absorb into them).
  • Squeeze a dollop on each cooled brownie, sprinkle with cocoa powder and break up toffee bar so 1 piece is placed on the top.