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Brownies With Coffee and Cardamom
These brownies are easy to make and super delicious! I gave one to my teacher Mr. Fahnestock and he extolled their virtues for five whole minutes!
Original recipe via cooking.nytimes.com
Ingredients
- ¾ cup/170 grams unsalted butter, plus more for greasing
- 7 ounces/200 grams semi-sweet chocolate, cut into large chunks, or chips
- 4 ½ teaspoons instant espresso coffee granules
- 1 teaspoon vanilla extract
- ¼ teaspoon ground green cardamom, from the seeds of 6 to 9 pods (see Tip)
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 3 large eggs
- ½ cup/100 grams granulated sugar
- ½ cup/100 grams light brown sugar
- ⅔ cup/85 grams all-purpose flour
Instructions
- Heat the oven to 350 degrees. Grease an 8-inch square baking pan with butter and line it with a sheet of parchment paper with a little overhang on two sides.
- Melt the butter and chocolate in a medium pot over low heat, stirring occasionally, about 5 minutes. (Alternatively, you can also melt the butter and chocolate in a microwave-safe bowl in the microwave, stirring at 15 second intervals, until melted.) Add the coffee granules, vanilla, cardamom, cinnamon and salt and stir to combine.
- In the bowl of a stand mixer, combine the eggs and both sugars and beat on high speed until the mixture looks pale, thick and creamy, 3 to 4 minutes.
- Using a large metal spoon or a spatula, fold the chocolate mixture into the egg mixture by gently scooping up some egg mixture from the bottom and folding it over the chocolate at the top until fully combined.
- Fold in the flour until you no longer see flecks of flour, making sure not to overmix.
- Transfer the batter to the prepared pan and use a spatula to spread it into an even layer. Bake until a toothpick inserted in the center comes out with a few moist crumbs, 30 to 35 minutes. Allow to cool completely on a wire rack for 1 hour before using the parchment overhang to remove from the pan.