Cardamom Brownies
User Reviews
5.0
12 reviews
Excellent
Cardamom Brownies
Report
A recipe for Cardamom Brownies! These fudgy brownies are packed with cardamom and toasted pecan pieces.
Share:
Ingredients
- 5 ounces (140 grams) bittersweet chocolate finely chopped
- 1 cup plus 2 tablespoons (2 1/4 sticks, 250 grams) unsalted butter at room temperature, plus extra for buttering pan
- 4 large eggs
- 1 1/4 cups (250 grams) granulated sugar
- Seeds from 15 cardamom pods freshly ground
- 1 cup (135 grams) all-purpose flour plus extra for dusting pan
- 1 1/4 cups (125 grams) pecans lightly toasted and coarsely chopped
Instructions
- Preheat oven to 350˚F (175˚C).
- Butter a 9x12 inch (23x30.5 centimeter) baking pan, fit the bottom with a piece of parchment paper and dust the inside of the pan with flour; tap the excess flour out and set aside.
- Melt the chocolate in a bowl over simmering water or with a microwave oven. Remove the chocolate from the heat and let it cool slightly.
- Beat the butter in a large mixing bowl with a flexible rubber spatula until smooth and creamy. Stir in the chocolate.
- Gradually add the eggs one at a time.
- Whisk and then add the sugar and ground cardamom, followed by the flour and pecans, stirring using a whisk until all the ingredients are incorporated. Do not beat or aerate.
- Scrape the batter into the baking pan and smooth the top with a spatula.
- Bake for 20 to 25 minutes. The top of the brownies will be dry, but a knife inserted in the center will come out wet with batter on it. Transfer the pan to a cooling rack and allow the brownies to cool for 30 minutes.
- Run a knife around the edges of the pan and untold the brownies. Remove the baking paper, cut the brownies, and serve.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
Oil-free Wheat Laddoo/Laddu and Choorma - Sweet Wheat cardamom balls. Vegan recipe
Indian
5.0
(6 reviews)
