Brownies With Coffee and Cardamom Recipe

Introduction

These brownies with coffee and cardamom offer a rich, deep chocolate flavor elevated by warm spices and a hint of espresso. Perfect for anyone who loves a twist on a classic dessert, they are moist, aromatic, and wonderfully satisfying.

Ingredients

• 3/4 cup (170 grams) unsalted butter, plus more for greasing
• 7 ounces (200 grams) semi-sweet chocolate, cut into large chunks or chips
• 4 1/2 teaspoons instant espresso coffee granules
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground green cardamom, from the seeds of 6 to 9 pods
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 3 large eggs
• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (100 grams) light brown sugar
• 2/3 cup (85 grams) all-purpose flour

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan with butter and line it with parchment paper, leaving a little overhang on two sides for easy removal.
2. Step 2: Melt the butter and chocolate together in a medium pot over low heat, stirring occasionally for about 5 minutes. Alternatively, melt them in a microwave-safe bowl, stirring every 15 seconds until smooth. Stir in the instant espresso granules, vanilla extract, cardamom, cinnamon, and salt until combined.
3. Step 3: In the bowl of a stand mixer, beat the eggs with both sugars on high speed until the mixture is pale, thick, and creamy, about 3 to 4 minutes.
4. Step 4: Gently fold the chocolate mixture into the egg mixture using a large metal spoon or spatula. Scoop the egg mixture from the bottom and fold it over the chocolate mixture on top until fully combined.
5. Step 5: Fold in the flour just until no streaks of flour remain, being careful not to overmix to keep the brownies tender.
6. Step 6: Pour the batter into the prepared pan and spread it into an even layer with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
7. Step 7: Let the brownies cool completely on a wire rack, about 1 hour. Use the parchment overhang to lift the brownies from the pan before slicing and serving.

Tips & Variations

• For a more intense coffee flavor, dissolve the espresso granules in 1 tablespoon of hot water before adding to the chocolate mixture.
• Substitute cardamom with a pinch of ground cloves or nutmeg for a different spice note.
• Add chopped nuts, like walnuts or pecans, for extra texture.
• Use a dark chocolate with higher cocoa content for richer brownies.

Storage

Store brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to one week. To enjoy warm brownies, reheat briefly in the microwave for 15-20 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of instant espresso granules?

It’s best to use instant espresso granules for a concentrated coffee flavor without adding extra liquid. However, you can substitute 1 tablespoon of strong brewed coffee, but reduce any other liquids slightly.

How do I prevent brownies from drying out?

Be careful not to overbake; removing the brownies when a toothpick comes out with a few moist crumbs will help keep them moist. Also, store them properly in an airtight container to retain moisture.

Brownies With Coffee and Cardamom Recipe

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Indulge in these richly flavored brownies infused with the bold taste of coffee and the warm, aromatic notes of cardamom. This recipe blends semi-sweet chocolate and espresso granules with a hint of cinnamon and cardamom to create a moist, decadent treat perfect for any chocolate lover seeking a sophisticated twist.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 50 minutes
• Yield: 9 to 12 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Mixture

• 3/4 cup (170 grams) unsalted butter, plus more for greasing
• 7 ounces (200 grams) semi-sweet chocolate, cut into large chunks or chips
• 4 1/2 teaspoons instant espresso coffee granules
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground green cardamom (from the seeds of 6 to 9 pods)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt

Egg Mixture

• 3 large eggs
• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (100 grams) light brown sugar

Dry Ingredients

• 2/3 cup (85 grams) all-purpose flour

Instructions

1. Preheat and Prepare Pan: Heat your oven to 350°F (175°C). Generously butter an 8-inch square baking pan and line it with parchment paper, leaving an overhang on two sides for easy brownie removal.
2. Melt Butter and Chocolate: In a medium pot over low heat, melt the butter and semi-sweet chocolate together, stirring occasionally for about 5 minutes until smooth. Alternatively, melt them in a microwave-safe bowl in 15-second intervals, stirring between until fully melted.
3. Add Flavorings: Stir in the instant espresso granules, vanilla extract, ground cardamom, cinnamon, and sea salt into the melted chocolate mixture until evenly combined.
4. Beat Eggs and Sugars: In the bowl of a stand mixer, beat the eggs with the granulated and light brown sugars on high speed until the mixture is pale, thick, and creamy, about 3 to 4 minutes.
5. Combine Mixtures: Using a large metal spoon or spatula, gently fold the chocolate mixture into the egg mixture by scooping from the bottom and folding over the top, repeating until fully incorporated.
6. Fold in Flour: Carefully fold the all-purpose flour into the batter until no white streaks remain, taking care not to overmix to keep the brownies tender.
7. Bake: Pour the batter into the prepared pan and smooth the surface evenly. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
8. Cool and Remove: Allow the brownies to cool completely on a wire rack for about 1 hour. Use the parchment paper overhang to lift the brownies out of the pan, then cut into squares and serve.

Notes

• For a stronger coffee flavor, increase the espresso granules slightly, but avoid adding liquid coffee as it may alter the texture.
• Make sure not to overmix once flour is added to keep brownies fudgy and moist.
• You can substitute semi-sweet chocolate with dark chocolate for a more intense chocolate flavor.
• Cardamom adds a unique aromatic twist; if unavailable, consider substituting with a pinch of nutmeg or allspice.
• Letting brownies cool completely before cutting helps them set and prevents crumbling.

Keywords: brownies, coffee brownies, cardamom brownies, chocolate dessert, espresso, spiced brownies, homemade brownies