Cardamom Brownies recipe
Makes 20 brownies Preparation 10 minutes Cooking 25 minutes
Ingredients
5 oz (140 g) bittersweet chocolate,
~nely chopped
1 cup plus 2 tablespoons (2¼
sticks/250 g) unsalted butter, at room temperature, plus extra for buttering pan
4 large eggs
1¼ cups (250 g) sugar
Seeds from 15 cardamom pods,
ground
1 cup (135 g) all-purpose ˄our, plus
extra for dusting pan
1¼ cups (125 g) pecans, lightly
toasted and coarsely chopped (page 7)
Instructions
1 Preheat the oven to 350ºF (175ºC).
2 Butter a 9 x 12-in (23 x 30.5-cm) baking pan, ˛t the bottom with a piece of parchment paper and dust the inside of the pan with ˚our; tap the excess ˚our out and set aside.
3 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.
4 Beat the butter in a large mixing bowl with a ˚exible 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 ˚our and pecans, stirring using a whisk until all the ingredients are incorporated. Do not beat or aerate.
5 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.
6 Run a knife around the edges of the pan and unmold the brownies. Remove the baking paper, cut the brownies, and serve.
Makes 20 brownies Preparation 10 minutes Cooking 25 minutes
Ingredients
5 oz (140 g) bittersweet chocolate,
~nely chopped
1 cup plus 2 tablespoons (2¼
sticks/250 g) unsalted butter, at room temperature, plus extra for buttering pan
4 large eggs
1¼ cups (250 g) sugar
Seeds from 15 cardamom pods,
ground
1 cup (135 g) all-purpose ˄our, plus
extra for dusting pan
1¼ cups (125 g) pecans, lightly
toasted and coarsely chopped (page 7)
Instructions
1 Preheat the oven to 350ºF (175ºC).
2 Butter a 9 x 12-in (23 x 30.5-cm) baking pan, ˛t the bottom with a piece of parchment paper and dust the inside of the pan with ˚our; tap the excess ˚our out and set aside.
3 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.
4 Beat the butter in a large mixing bowl with a ˚exible 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 ˚our and pecans, stirring using a whisk until all the ingredients are incorporated. Do not beat or aerate.
5 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.
6 Run a knife around the edges of the pan and unmold the brownies. Remove the baking paper, cut the brownies, and serve.
