Brownies With Coffee and Cardamom

Prepared as written, with the accidental exception of adding 1/2 tsp ground cardamom. They cooked longer than 35 minutes (otherwise the middle would have remained soupy). They were complex and delicious.

My god these are good. I use bustelo espresso (not instant) - the yellow shrink wrapped brick, emptied into an empty glass jar and kept in the freezer, is much more cost effective than the espresso sticks and keeps for a long, long time. I don't find that the non-instant coffee is grainy in the final product whatsoever, and the 4t is perfect. I use about 1/2-3/4t of ground cardamom. These brownies are now a staple, come together in a snap, and so fudgy and decadent. Highly recommend.

For my birthday a friend gifted me a HUGE package of Valhrona unsweetened chocolate so I made these brownies. I always reduce sugar in recipes so this time did not and they are amazing! I did only 1 tsp espresso as I didn’t want it to overwhelm.

In the month of February in particular finding new ways to enjoy the many ways chocolate can be complemented or taken in new directions is especially satisfying. Extracting the cardamon seeds and grinding them with the mortar and pestle slow is just one of many acts of love that go into making these the special treats they are.

I didn’t think it possible to beat my go to Rose Levy Berenbaum brownie. But wow. Used King Arthur’s Espresso Powder and a teaspoon of ground cardamom in lieu of mortaring pods. Truly exceptional depth, near steamed-pudding-like texture (which is what I also love about the Rose recipe) and perfectly baked at 30 minutes in a 9x9 pan buttered but without parchment liner. Thanks for another new classic!

Were still quite wet after 35 minutes in our oven at 350. Next time up the temp some, 360?

I skipped the coffee and went pretty heavy on the cardamom. I also only used a half cup of sugar instead of the full cup called for (I had less than I realized, oops) but the result was a very complex not overly sweet fudgy brownie! 10/10 would bake again

Can I use ground coffee beans?

I loved the spice. Had to use a cupcake pan and should have reduced the time but otherwise a lovely spicy intense choco holic brownie

I made these exactly as written and it's a solid brownie recipe. Make sure if you are taking these to the office or a party (which they are perfect for) people know these are cardamom and espresso brownies. Otherwise, confusion. If you expecting regular brownies, these are not. They are elevated a bit if that's what you are looking for. Excellent with vanila ice cream and caramel sauce. Also, great with an espresso.

I used Mount Hagen instant coffee. It's a cut above any other instant coffee, and really helps this recipe shine!

Best brownies I have ever tasted. Very moist. “Warm” flavor from cardamom, cinnamon and coffee trumps traditional brownies.

The spices are really great in this recipe. But I found the consistency to be off. They turned out a little sandy for my liking. Either I didn’t beat the eggs and sugar long enough or the eggs were too cold, and once I added the chocolate mixture, which was still a little warm, things separated. In any case, I would advise, as always, using room temperature ingredients! I might also add a little more butter if I try this again.

Did not have espresso powder, so used 1.5 oz actual espresso and added a bit more flour. Also erred and put in only 1/2 c butter - still turned out great. I used mini muffin pans and baked 18 minutes. Made 36 mini muffins, about 90 calories each.

I made these vegan with 9 tbsp of whipped aquafaba subbed for the egg, vegan butter, used 7 cardamom pods and just a dash of cinnamon. Reduced the baking temp by 25 degrees to compensate for the lower fat content of the batter, and baked for probably around 40/42 minutes. These were a huge hit, definitely denser than I usually like because of the omission of the egg but the flavors were spot on for Turkish coffee.