Dive Deep for Deliciousness [Progress]

January 9th, 2012  |  Published in Dive Deep for Deliciousness, Eat, Feature, Recipes  |  13 Comments

I know exactly what you’re thinking, “what does that cool store in the trendy South Park neighborhood with the mid-century modern Danish vibe have to do with diving deep for something greasy and crispy”?  Well, as much as I love hidden gems with delicious crispy goodness, I equally love a luxurious cup of coffee.  Go into almost any restaurant in the South Park or North Park hood and the coffee will be from Caffe Calabria.  What most people don’t know is that Caffe Calabria creates personal blends for a few retail businesses around town.  The blend at Progress has notes of clove, cocoa nib, & butter.  Progress is located at 2225 3oth St., San Diego, Ca 92104.   They had me at butter!

Mid-Century Brownies with a Modern Frosting

serves 16

  • 1/2 cup butter
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
Modern Frosting
  • 1 cup powdered sugar
  • 1 Tbsp finely ground Progress Blend coffee beans
  • 2 Tbsp cocoa powder
  • 2 Tbsp melted butter
  • 2 Tbsp milk
  • 2 tsp Bourbon
1) Preheat oven to 325 degrees.
2) Line a 9 x 9″ square pan with parchment paper.
3) In large bowl add melted butter, sugar, eggs, and vanilla extract.  Stir with wooden spoon until well combined.
3) In medium bowl combine remaining dry ingredients; cocoa powder, flour, salt, and baking powder.
4) Slowly stir in dry ingredients to your large bowl.
5)Pour batter into parchment lined pan and bake for 25-30 minutes.
6) Cool on wire rack.  Let cool completely before frosting
7) For frosting, combine powdered sugar, ground coffee beans, and cocoa powder in small bowl and stir.  Add butter, milk and Bourbon and stir until well combined.  Immediately spread over cooled brownies.

Jenny Johnson

I’m Jenny and I currently reside in San Diego, California. I’m originally from southern Ohio, so my culinary style is Midwest by stock and Southern Cali by flavor. I’m a freelance food writer and also author a dessert blog/website that guarantees to take readers on a crazy, wild ride of classic desserts with a twisted, modern edge made much easier. I may teeter between PG13 and Rated R, but I will always leave room for the imagination. Stop by and say “Hi” at www.VintageSugarcube.com

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  • Brendan

    Progress is a fantastic little neighborhood joint, and Calabria does some decent roasting. I'd be interested in trying out this blend (even if I prefer Moto, Bird Rock, and the other SD roasters). Thanks for the heads up

  • Brendan- Thanks so much for stopping by CC. That that blend; it's always a mad-fabulous idea to have lots of blends on hand. Happy New Year!!

  • tsalibarn

    I love progress…especially when we really need to go backwards to get there. IE, Farmer's Almanac's, 'recycling, and 'old fashioned' recipes like this one. What is that saying? "What's old is new, what's new is old. I'll take the old new….or is it the new old?! Can't wait to try that chocolatey goodness!

  • Tonya- you crack me up! I sure hope you dig the new-old brownies something fierce. Happy New Year to you. 🙂

  • Gary

    Wow, I LOVE LOVE LOVE adding bourbon to recipes, especially frostings. This recipes sounds heavenly and I'm going to mark it as one of my favorites. Thanks for all the great recipes and great ideas. And if you ever want my recipe for special baked beans with bourbon, just ask!

  • Gary- Thank YOU! Ohhh.. Those beans sound ahhhhmazing!

  • Hey Gary – we'd love it if you'd like to share that recipe on Culinary Creative!! That is, if you want to publicize heaven so blatantly. 🙂 They sound fantastic! My email is jeniffer@culinarycreative.com if you are inclined to share.

  • Holly

    Jenny, i'll be whipping these up this weekend!!! I live in Las Vegas and don't have access to Progress coffee beans. What would you recommend I use?

  • Holly- Thank you for stopping by. You're going to love the brownies. For now, use your favorite coffee beans and grind very fine in your coffee bean grinder. Step 2- Come and visit San Diego and put Progress on your mandatory 'to do' list.

  • Darlene

    I love brownies! Usually sweets makes me a bit sleepy after the sugar high goes away but the coffee in the frosting AND bourbon should counter any energy dips.

  • Darlene- Thank you for stopping by! I think you're going to good to go with these brownies! SNAP!!

  • Linda

    Brownies are the best… then add a cup of great Joe… PERFECT !!!

    • The perrrrfect combo for me too LInda! Thanks for stopping by Culinary Creatives. I've been out diving deep for good eats and will have more to report soon. 🙂