Brownies With Coffee and Cardamom Recipe
Deliciously rich and moist brownies infused with the bold flavors of coffee and aromatic cardamom, enhanced with cinnamon and a touch of sea salt. These brownies combine the perfect balance of sweetness and spice, baked to perfection for a decadent treat.
- Prep Time: 15 minutes
- Cook Time: 30 to 35 minutes
- Total Time: 1 hour 50 minutes
- Yield: 9 large 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
- Prepare the Pan. Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan with butter and line it with parchment paper, allowing a little overhang on two sides for easy removal later.
- Melt Chocolate and Butter. In a medium pot over low heat, melt the butter and chocolate together, stirring occasionally for about 5 minutes until smooth. Alternatively, melt in a microwave-safe bowl in 15-second intervals, stirring between, until fully melted. Stir in the instant espresso granules, vanilla extract, ground cardamom, cinnamon, and sea salt to combine the flavors evenly.
- Beat Eggs and Sugars. In the bowl of a stand mixer, combine the eggs, granulated sugar, and light brown sugar. Beat on high speed for 3 to 4 minutes until the mixture becomes pale, thick, and creamy.
- Combine Mixtures. Gently fold the warm chocolate mixture into the egg mixture using a large metal spoon or spatula by scooping from the bottom and folding over the top, blending fully without deflating the batter.
- Add Flour. Carefully fold in the all-purpose flour until no flour flecks remain. Be cautious not to overmix to keep the brownies tender.
- Bake the Brownies. Pour the batter into the prepared pan and spread evenly with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, not wet batter.
- Cool and Remove. Let the brownies cool completely on a wire rack for about 1 hour. Use the parchment paper overhang to lift the brownies out of the pan before slicing and serving.
Notes
- For the best cardamom flavor, grind fresh seeds from green cardamom pods rather than using pre-ground powder.
- To intensify the coffee flavor, use high-quality instant espresso granules.
- Be careful not to overbake; moist crumbs on the toothpick ensure fudgy brownies.
- Allowing the brownies to cool fully helps them set and makes cutting easier.
- Use parchment paper for easy removal and clean edges when slicing.
Keywords: brownies, coffee brownies, cardamom brownies, chocolate dessert, baked dessert, espresso, cinnamon, homemade brownies
