Everyone loves a chocolate brownie! Add a twist to this favorite by adding spices or even chili peppers for a unique taste. I have added freshly ground cardamom powder, but feel to experiment with spice packets you would find at your local Indian store, or in the spice aisle of your supermarket.
– 5 oz (140 g) bittersweet chocolate, finely chopped
– 1 cup plus 2 tablespoons (2¼ sticks/250 g) unsalted butter, at room temperature, plus extra for buttering pan
– 4 large eggs; 1¼ cups (250 g) sugar
– Seeds from 15 cardamom pods, ground
– 1 cup (135 g) all-purpose flour, plus extra for dusting pan
– 1¼ cups (125 g) pecans, lightly toasted and coarsely chopped.
Preheat the oven to 350ºF (175ºC).
Butter a 9 x 12-in (23 x 30.5-cm) baking pan, fit the bottom with a piece of parchment paper and dust the inside of the pan with flour; tap the excess flour out and set aside.
Melt the chocolate in a bowl over simmering water or with a microwave oven. Remove the chocolate from the heat and let it cool slightly.
Beat the butter in a large mixing bowl with a flexible rubber spatula until smooth and creamy. Stir in the chocolate. Gradually add the eggs one at a time. Whisk and then add the sugar and ground cardamom, followed by the flour and pecans, stirring using a whisk until all the ingredients are incorporated. Do not beat or aerate.
Scrape the batter into the baking pan and smooth the top with a spatula. Bake for 20 to 25 minutes. The top of the brownies will be dry, but a knife inserted in the center will come out wet with batter on it. Transfer the pan to a cooling rack and allow the brownies to cool for 30 minutes. 6 Run a knife around the edges of the pan and unmold the brownies. Remove the baking paper, cut the brownies, and serve
Food: Cardamom Brownies