If you read my last post, or the one before that, or really anything I’ve ever written, you know I have an unhealthy and expensive relationship with cardamom. I love it.
I love cardamom as much as I hate eggnog.
My love for cardamom is as powerful as the pallor of the skin on the bottom sides of my arms.
The relationship I have with cardamom is like the relationship Romeo and Juliet had, but I am still alive and have not yet met cardamom’s parents. I don’t think I would poison or shoot myself for cardamom, but when I bought a new jar last week I almost wanted to.
It’s really, really expensive.
And when you eat these cardamom brownies, inspired by cardamom brownies I had at an Indian restaurant in my hometown years ago, you’ll feel at least as expensive as a new jar of cardamom.
dense cardamom brownies
based on a fudgy brownies recipe by Inspired Taste
makes 16 ~ 20 brownies
145 grams (10 Tbsp) unsalted butter, melted
65 grams (3/4 c + 2 Tbsp) cocoa powder
250 grams (1 1/4 c) granulated sugar
1 tsp vanilla extract
2 large eggs
a dash of salt
2 tsp ground cardamom
50 g (2/5 ~ 1/3 c) all-purpose flour
nuts or chocolate chips, if desired
Line a brownie pan with parchment paper and preheat the oven to 325 F (163 C.) If using a toaster oven, line the brownie pan with paper.
Melt the butter in a pan on medium-low heat, taking care not to let it bubble too much. When melted, turn off the heat and move the pot.
Add the sugar, cocoa powder, and vanilla, and beat with a fork or whisk until fully combined and smooth. Add eggs, one at a time, and whisk until combined fully. Toss in the salt and combine, then set aside.
In a small bowl, combine flour and cardamom.
Dump the flour mixture into the chocolate pot and combine fully, until you can’t see any more flour. If using, fold in nuts and chips.
Spread batter into pan and bake or toast for 20 – 30 minutes, until a toothpick inserted in the center comes out clean. If toasting, toast at 740 W.
Happy new year, y’all!
Categories: bars and brownies