Cardamom Brownies
User Reviews
5
8 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 bittersweet chocolate finely chopped, 140 grams
- 1 cup unsalted butter at room temperature, plus extra for buttering pan, 2 tablespoons, 2 1/4 sticks, 250 grams
- 4 egg large
- 1 1/4 cups granulated sugar
- cardamom seeds freshly ground, from 15 pods
- 1 cup all-purpose flour plus extra for dusting pan, 135 grams
- 1 1/4 cups pecans lightly toasted and coarsely chopped, 125 grams
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
8 reviews
Excellent
Other Recipes
You'll Also Love
