Many things about the world change, but the aroma of fresh coffee will always be a comforting one.
I consider the morning sounds of a busy street, café chit chat, rustling newspaper and coffee brewing, a melody within itself. Better yet, the soulful sounds of chirping birds, a first rooster crow and a whistling kettle. Whether you are a country mouse or city mouse, a coffee provides a warm, uplifting start to the day.
When approached by Di Bella Coffee to do a sponsored post using their specialist coffee, I was instantly hit by the caffeinated possibilities. But first, I had to investigate Di Bella Coffee’s ethics, for the stories around fair trade in the industry aren’t always positive ones.
I was pleased to hear Di Bella Coffee pride themselves on being the only coffee company in Australia to source 100% of their beans direct from the farmer; they call this direct trade program Crop to Cup. They work directly with farmers to ensure an ethical and sustainable supply of raw coffee that supports the farmer’s communities and creates growth opportunities for local workers – now that’s a coffee I feel comfortable sipping on.
What began as a small coffee roasting operation in the suburbs of Brisbane in 2002 has emerged as an innovative, customer focused business driven by a passion to deliver the Ultimate Coffee Experience.
Alright, alright, back to the Di Bella recipe. We all know my blog lacks recipes for my sweet tooth friends — so this one’s for you!
My first thoughts steered towards a classic Tiramisu, but I knew I could do better than that. Coffee brownie? Better yet, a freshly brewed Di Bella espresso brownie with Salted Caramel – now we’re talking!
I’ve made brownies once before using my friend’s recipe, so I went back to that as my base and added fresh Di Bella espresso to the mix. My indulgent middle layer of salted caramel makes enough gooey goodness for the brownies, with leftovers to drizzle over that ice-cream I know you have hidden in the freezer.
Making brownies a second time round, I forgot how gooey the mixture was. Don’t be too concerned if it’s challenging to spread – just get in there and use your warm hands to even it out. As messy as it may look when you’re done, once out of the oven it all works out — promise.
Your Espresso Brownies with Salted Caramel are best enjoyed warm, for on these cold winter days the salted caramel sets slightly and can be chewy as opposed to gooey; either way they’re great alongside a cup of Di Bella coffee!
I was commissioned by Di Bella Coffee to create this sponsored post.
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