Cardamom Brownies with Pistachios and Rose Petals Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
