Remarkably Bright Creatures | Double Chocolate Coffee Brownies
I’ve heard nothing but rave reviews about this book and it did not disappoint. Remarkably Bright Creatures is a feel good read with substance, which is exactly what I needed during this chaotic-back-to-school time of year (that and a double chocolate coffee brownie!). I highly recommend both.
Marcellus is oddly intelligent and observant, odd in that he is an octopus with a greater awareness than most humans. This giant Pacific octopus has a penchant for escaping his enclosure to snack on other inhabitants of the Sowell Bay Aquarium and to meddle in the lives of the aquarium staff. With a few sly interventions Marcellus attempts to bring together a struggling young man and a 70 year old widow, both who are in need of family and new beginnings.
In almost every chapter the widow, Tova, is drinking a cup of black coffee (made on the stove in her percolator). Tova’s coffee habit isn’t over the top, it’s an organic part of her life that helps inform the reader of the type of person she is. When coffee isn’t available at a restaurant her response is indicative of the person she is,
“ ‘A small latte, I suppose.’ Tova says a bit reluctantly. Espresso bar. How very indulgent.”
And so, I decided to make a Double Chocolate Coffee Brownie, much too indulgent for the likes of Tova but inspired by her all the same.
double chocolate COffee brownies
Brownie Recipe
https://www.noracooks.com/vegan-brownies-recipe/
* I reduced the brown sugar to 1/2 cup and added 3 Tbsp of water to compensate for the moisture the additional sugar would add.
Coffee Frosting recipe
Ingredients
½ cup dairy-free butter, room temperature
1 and 3/4 cup icing sugar
2 tsp instant coffee granules, decaf
1 Tbsp hot water
2 Tbsp dairy-free whipping cream
pinch of salt
1 tsp vanilla
Instructions
In a small cup, dissolve the instant coffee granules in the hot water. Set aside to cool. In a stand mixer or a large mixing bowl with a hand mixer, beat the butter until light and fluffy. Add the icing sugar to the mixing bowl and continue to beat for 4 minutes. Add the whipping cream, cooled coffee, vanilla and salt. Beat for 4 minutes. Frost cooled brownies and serve.
*If the frosting is to thick beat in an additional (scant) tablespoon of cream. If the frosting is too thin, beat in a few tablespoons of powdered sugar.
Hi, I’m Beth! I’ve been inhaling books and baking from the time I learned to read…
