Chocolate Cardamom Brownies With Chocolate Pistachio Icing

"I love cardamom! I can't get enough of it, so I modified two other 'Zaar recipes (32204 and 97213) to satisfy my cardamom craving. Voilà, one more way to enjoy the subtle delights of cardamom."
 
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Ready In:
40mins
Ingredients:
12
Yields:
24 brownie bites
Serves:
24
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ingredients

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directions

  • Preheat over to 350°F.
  • Grease two 8x8 glass pans or one larger pan.
  • In a large bowl, combine the butter and cocoa powder.
  • Add sugar, mix well.
  • Add eggs and stir until well combined.
  • Add vanilla, cardamom, and salt, stir well. Add in flour (until combined), but do not overmix.
  • Spoon mixture into pan(s) and bake for approximately 25 minutes (depending on pan size), until toothpick inserted into middle comes out clean.
  • Set brownies on rack to dry.
  • Once brownies are out of the oven, to make the ganache icing, using a double boiler, combine the chocolate, cream, and butter. Keep stirring until combined.
  • Remove mixture from heat. Stir occasionally until cool. Spread over brownies. Top with chopped pistachios.

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Reviews

  1. I made this recipe today and eliminated the frosting (I know it's weird, but I just don't like frosting on brownies). Per scoobstar's suggestion, I also added 1/2 tsp of cinnamon. It was delicious! Quick note: I used one 9x13 pan and baked for 30 minutes. The brownies were pretty moist and just cooked enough.
     
  2. yum! very easy. I used two pans sizes and over cooked one a little. The other was perfect. I also put in half a teaspoon of cinammon as per other recipes I'd seen. Good amount of cardamom, I love the combination with dark chocolate.
     
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