Brownies With Coffee and Cardamom Recipe
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.
- 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
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
- 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.
- 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.
- Add Flavorings: Stir in the instant espresso granules, vanilla extract, ground cardamom, cinnamon, and sea salt into the melted chocolate mixture until evenly combined.
- 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.
- 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.
- 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.
- 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.
- 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
