Cocoa-Coffee Brownies: A Feast for the Eyes

The more I travel the more I grow to appreciate history. With that comes an interest in architecture. Now, I would never claim to know a thing about topic (that would be my brother’s specialty), but I know awe inspiring when I see it.

So what does architecture have to do with food?

Well, quite a lot, if my most recent cookbook review has anything to say about it.

A Feast for the Eyes: Recipes from America’s Grandest Victorian Neighborhood by David Dominé is a cookbook covering topics that may first appear to be unrelated – food and architecture. It’s not until you explore the pages that you realize just how much these two things share in common.

The book is about Old Louisville. I immediately found myself relating to the introduction because it speaks of the historic areas of Louisville that often go unexplored. I have to admit that I did not realize just how beautiful and interesting Old Louisville was, or that it even existed, until a good friend moved into a historic home there several years ago.

The cookbook provides a unique look at historic architecture in an area where southern hospitality overflowed with Kentucky Derby parties and art shows. Of course, everyone knows where there is a good party, good food, and good food, a good recipe.

Each page of the book boasts beautiful photography by Robert Pieroni capturing the interiors and exteriors of gorgeous, Victorian homes. With the photographs are vivid descriptions of the home and residents. Tucked closely by is a delicious, original recipe from Gary’s Spicy Corn Chowder and Ron’s Kentucky Spoon Bread to Overnight Yeast Waffles with Carmel Maple Syrup and Bourbon Mint Punch.

What this cookbook offers that others do not is a look at Kentucky’s history through food and stunning physical structure.

You probably aren’t surprised that I was drawn to a dessert within the cookbook. Not just any dessert, but a brownie that includes ground black pepper and an oat bran crust! A recipe contributed by John Martin. I substituted my usual white whole wheat flour and Demerara sugar and they turned out beautifully.

This is one fantastic brownie. I’d be willing to bet you haven’t had anything quite like it. Appropriately, it is as unique as the Old Louisville featured in the cookbook.

John’s Cocoa-Coffee Brownies

From A Feast for the Eyes: Recipes from America’s Grandest Victorian Neighborhood by David Dominé
Reprinted with permission from McClanahan Publishing House, Inc.

½ cup cold butter
¼ cup oat bran
¾ cup unbleached AP flour
¼ cup sugar
½ cup unsweetened cocoa
¼ cup AP flour
¼ tsp cinnamon
1/8 tsp ground black pepper
½ tsp baking powder
14 oz sweetened condensed milk
1 egg, slightly beaten
2 tbsp Kahlua
1 tsp vanilla extract
1 cup chopped pecans

In a large bowl, cut the butter into the oat bran, unbleached flour and sugar and press the mixture into a greased-and-floured 13 x 9 – inch pan. Bake at 350 degrees for 10 minutes.

In the same bowl, sift together the cocoa, flour, cinnamon, pepper and baking powder. Add the condensed milk, egg, Kahlua, vanilla extract and pecans, stirring to combine.

Spread mixture over the cookie crust and bake until the filling sets, approximately 20 minutes. Cool on a rack and cut into squares.

Disclaimer: A review copy of this book was sent to me free of charge. I was under no obligation to blog about it and received no compensation for doing so.