Cardamom Brownies with Pistachios and Rose Petals Recipe

Introduction

These cardamom brownies blend rich chocolate with the warm, aromatic spice of green cardamom and a hint of espresso for depth. Topped with crunchy pistachios and delicate rose petals, they offer a unique twist on a classic favorite.

Ingredients

• 8 to 10 green cardamom pods
• 4 ounces chocolate (60 to 70%)
• 6 ounces unsalted butter
• 1 cup granulated sugar
• 1/3 cup brown sugar
• 1/2 teaspoon sea salt
• 2 teaspoons espresso grounds (from your favorite coffee bean)
• 3 medium eggs
• 1 1/8 cups all-purpose flour
• 2 tablespoons shelled pistachios, unsalted
• Dried rose petals (optional; available in Middle Eastern grocery stores)
• Cocoa powder, to dust on top

Instructions

1. Step 1: Preheat the oven to 350° F (180° C). Butter the sides of an 8- by 8-inch baking dish, dust with flour, and tap out the excess. Line the bottom with parchment paper.
2. Step 2: Remove cardamom seeds from their pods and discard the pods. Crush the seeds coarsely using a mortar and pestle or by wrapping them in newspaper and pressing with a rolling pin or pan base. Set aside.
3. Step 3: Melt chocolate and butter in a heatproof bowl over simmering water, stirring gently. Remove from heat and stir in granulated sugar, brown sugar, sea salt, espresso grounds, and crushed cardamom seeds. Let the mixture cool completely.
4. Step 4: Add the eggs to the cooled chocolate mixture and stir to combine. Then fold in the flour until the batter is smooth.
5. Step 5: Pour the batter into the prepared pan and spread evenly. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. While baking, crush pistachios finely.
6. Step 6: Remove brownies from the oven and garnish with crushed pistachios, dried rose petals, and a dusting of cocoa powder.
7. Step 7: Cool the brownies in the pan on a rack. When cool, use the parchment paper to lift them out and slice into squares.

Tips & Variations

• For a stronger coffee flavor, use espresso powder instead of grounds.
• Substitute pistachios with chopped walnuts or almonds if preferred.
• Add a pinch of cinnamon or cardamom powder into the flour for extra warmth.
• If dried rose petals are unavailable, substitute with edible flower petals or omit entirely.

Storage

Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, warm briefly in the microwave or enjoy at room temperature for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cardamom powder instead of pods?

Yes, you can substitute 1 to 1 1/2 teaspoons of pre-ground green cardamom powder, but crushing the pods fresh releases a more vibrant flavor.

Are these brownies gluten-free?

This recipe uses all-purpose flour, which contains gluten. For a gluten-free version, substitute with a gluten-free flour blend suitable for baking.

Cardamom Brownies with Pistachios and Rose Petals Recipe

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These Cardamom Brownies offer a rich and aromatic twist on classic chocolate brownies by incorporating crushed green cardamom seeds and espresso grounds for a deep, complex flavor. Topped with crushed pistachios, optional dried rose petals, and a dusting of cocoa powder, these brownies are a decadent treat perfect for those seeking a unique dessert experience.

• Author: Lily
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 16 squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern-inspired

Ingredients

Scale 1x2x3x

Spices and Flavorings

• 8 to 10 green cardamom pods
• 1/2 teaspoon sea salt
• 2 teaspoons espresso grounds from your favorite coffee bean

Chocolate and Butter

• 4 ounces chocolate (60 to 70%)
• 6 ounces unsalted butter

Sugars

• 1 cup granulated sugar
• 1/3 cup brown sugar

Other Ingredients

• 3 medium eggs
• 1 1/8 cups all-purpose flour
• 2 tablespoons shelled pistachios, unsalted
• Dried rose petals (optional; available in Middle Eastern grocery stores)
• Cocoa powder, to dust on top

Instructions

1. Prepare the Baking Dish: Preheat your oven to 350° F (180° C). Butter the sides of an 8- by 8-inch baking dish, then dust the sides with flour and tap out the excess. Line the bottom with parchment paper to prevent sticking.
2. Crush Cardamom Seeds: Remove cardamom seeds from their pods and discard the pods. Crush the seeds using a mortar and pestle or wrap them in newspaper and crush with a rolling pin or pan base. The seeds should be coarsely cracked, not powdered. Set aside.
3. Melt Chocolate and Butter: In a heatproof bowl over a pan of simmering water, gently melt the chocolate and butter together, stirring occasionally. Remove from heat once melted.
4. Mix Sugars and Spices: To the melted chocolate mixture, add granulated sugar, brown sugar, sea salt, espresso grounds, and crushed cardamom. Stir well to combine, then allow the mixture to cool completely.
5. Add Eggs and Flour: Once the chocolate mixture is cool, add the eggs one at a time, stirring to combine. Then fold in the all-purpose flour gradually until the batter is smooth and consistent.
6. Bake the Brownies: Pour the batter evenly into the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
7. Prepare Pistachio Garnish: While the brownies bake, crush the pistachios coarsely using a mortar and pestle or the same method used for the cardamom seeds.
8. Garnish and Cool: When brownies are out of the oven, immediately sprinkle with the crushed pistachios, dried rose petals (if using), and a dusting of cocoa powder.
9. Cool and Serve: Let the brownies cool in the pan on a wire rack. Use the parchment paper to lift the brownies out of the pan, then cut into squares and serve.

Notes

• Be careful not to crush cardamom seeds into a fine powder; coarse cracking releases flavor without bitterness.
• Using espresso grounds enhances the chocolate flavor but does not make these brownies taste like coffee.
• If dried rose petals are unavailable, simply omit them; the brownies will still be flavorful and aromatic.
• Store brownies in an airtight container to keep them moist for up to 3 days at room temperature.
• For a more intense chocolate flavor, use a higher cocoa percentage chocolate according to preference.

Keywords: cardamom brownies, chocolate brownies, pistachio brownies, espresso brownies, aromatic dessert, Middle Eastern dessert