Caramel Macchiato Brownies

Ingredients

• 1 cup CHIPITS® Semi-Sweet Chocolate Chips 250 mL
• 1/2 cup soft butter 125 mL
• 4-5 tsp instant coffee granules 20-25 mL
• 2 tbsp water 30 mL
• 1 cup granulated sugar 250 mL
• 3 eggs, beaten 3
• 1 tsp vanilla 5 mL
• 1 1/3 cups all-purpose flour 325 mL
• 1/2 tsp baking powder 2 mL
• 1/4 tsp salt 1 mL
• 3/4 cup CHIPITS® Butterscotch Chips 175 mL

Preparation

1. In medium bowl, combine Chipits, butter, instant coffee and water. Microwave on MED HI until Chipits just begin to melt. Stir until smooth. Stir in sugar. Let cool.
2. Stir in eggs and vanilla. In small bowl, mix together flour, baking powder and salt; stir into chocolate mixture. Stir in butterscotch chips.
3. Spread in greased 9-inch (23 cm) square cake pan. Bake in 350 ˚F (180 ˚C) oven 25 to 30 minutes or until barely firm to the touch. Let cool. Top with icing and caramel drizzle.
4. Vanilla Cream Icing: Sift 1 1/2 cups (375 mL) icing sugar into small bowl. Blend in 1/3 cup (75 mL) butter and 1 tsp (5 mL) vanilla. Add about 5 tsp (25 mL) light cream to make soft icing.
5. Butterscotch Caramel Drizzle: In small bowl, microwave 1/4 cup (50 mL) Chipits Butterscotch Chips on MED HI until soft; stir until smooth. Mix in 1/4 cup (50 mL) icing sugar and 1 tbsp (15 mL) light cream. Place in small plastic bag; squeeze into one corner. Cut small hole; squeeze over icing.