Coffee
STYLING AND TEXT BY PAUL LOWE
PHOTOGRAPHY BY COLIN COOKE
I was a very strange kid growing up. From an
early age my parents understood that I was
not like other children. When asked what I
wanted for my birthday when I was 3 years
old, my answer was, “A coffee pot, please.”
But why coffee pots? I think the connection
may have stemmed from my beloved Mormor
and her affinity for making very strong coffee
every morning. The house would fill with that
wonderful enveloping aroma, and I think it
made me feel safe somehow, knowing I was
home surrounded by the people I love.
MY CHOICE OF TOYS WAS NOT THE CONVENTIONAL ONE.
I know, it’s bizarre, but I was totally crazy
about coffee pots; I was preoccupied by them.
They were the first things I’d ask for when
visiting someplace new: “Hi, do you have any
coffee pots?” And it wasn’t even as though I
enjoyed coffee, because at that age I didn’t.
My Mormor was a great baker. She always
had some sort of cake in the oven. One of
my fondest childhood memories is sitting in
the garden under the cherry tree (with my
coffee pots, of course) eating raspberry and
chocolate brownies fresh from the oven.
Makes 16 squares
2 sticks butter
7 ounces dark chocolate, chopped
1 3/4 cups light brown sugar
4 eggs
1 1/3 cups plain flour
1/3 cup cocoa powder
1 teaspoon baking powder
2 cups fresh or frozen raspberries
Raspberry and
Chocolate Brownies
My Mormor would later recount stories of
me playing outside in the garden, surrounded
by 12 coffee pots at a time (thank God my
grandmother had a big collection) and having
the time of my life. My all-time favorite was
an old pewter one with a ivory handle (at least
I had good taste!).
Mormor’s recipe is a simple one, but the result
always satisfies. And it tastes even more delish
with a hot cup of coffee fresh from the pot!
Preheat oven to 350°F.
Place the butter and chocolate in a
small saucepan and melt
over low heat.
Stir until smooth.
Beat sugar and eggs until smooth;
add flour, cocoa, baking powder
and chocolate.
Stir well.
Pour into a square nonstick cake
tin covered with parchment paper.
Sprinkle with raspberries.
Bake for 45 to 50 minutes, or until
just set. Cool and cut into squares.
