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Appreciate the Last Days of Summer..Cocoa Coffee Brownies

Posted in Abruzzo, Caro Diario.(dear diary..), Country House Living, cucina, cucina povere, desserts, recipes, and Uncategorized

“Write it on your heart that every day is the best day in the year” is a phrase once said by Ralph Waldo Emerson

copyright 2012 Art of Living, PrimaMedia,Inc/ Maria Liberati



castello d'albola view from roomUnexpectedly I found myself visiting a local cemetery yesterday, not something I would think of when  I think of being in Italy.. but..t I experienced  two extremes  within 2 days..first August 15th- the day of true relaxation and enjoyment of all the pleasures that life has to offer with family, friends at the beach or the mountains or a picnic at home…

Then the total opposite  a visit to a cemetery which makes you realize why having a day like August 15th is so important to appreciate all that life has to offer..the summer sunshine, the balmy summer nights, the food, the fresh produce of summer……

And for the chocoholics out there..some chocolate and coconut made the perfect dessert today

Chocolate  Coffee Brownie Squares

1/2 cup flour

1/2 cup butter

1/3 cup sugar

1/4 cup dried, shredded coconut plus 1 tblsp for topping

2 eggs

2 tablespoons espresso coffee

2 tblsps powdered instant coffee

1 tsp vanilla

1 tsp baking powder

1 tablespoon powdered sugar

2 tblsps bittersweet cocoa powder plus two tablespoons for topping

Blend butter and sugar with electric mixer till butter is soft and creamy and sugar blended in.  Add in eggs, 5 tblsps milk.

Place in sifted flour, cocoa powder,  vanilla baking powder.  Mix all till well blended, then place in  shredded coconut, powdered instant coffee. Stir till all blended.

Line a square pan with parchment paper and place in mixture. Bake in oven preheated to 375 degrees for 40 minutes.

In a bowl, mix 2 tablespoons powdered cocoa,powdered sugar and hot espresso coffee,. When brownies are finished, turn off oven heat and  leave in oven and place this topping on top.  Leave in hot oven  (turned off) for 5 minutes. Remove and let cool, cut into squares, Mix 1 tablespoon of shredded coconut with 2 tsps powdered instant coffee, and sprinkle on top of each brownie just before serving.

For more recipes,get your copy of the Gourmand World Award Winning Book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

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Designed by Brian Hanshaw

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