Bring a little extra sweetness into your season with Fudgy Cardamom Brownies from Another Pantry — impossibly rich, deeply chocolatey squares that melt into warm cardamom spice with every bite. It’s the kind of treat that feels both comforting and elevated, perfect for slowing down, savoring the moment, and adding a little everyday indulgence to the colder months.
INGREDIENTS
- 150g dark cooking chocolate, roughly chopped
35g cocoa powder
170g butter
170g caster sugar
55g dark brown sugar - 3 medium eggs
1 tsp sea salt, plus extra for sprinkling
0.5 tsp ground cardamom or 1 tsp vanilla extract
85g plain flour
INSTRUCTIONS
- Preheat the oven to 180°C and line a rectangular baking tin with two pieces of greaseproof paper, one running each way, so the brownies can be easily lifted out later.
- Place 110g of roughly chopped chocolate into a bowl with 25g of cocoa powder.
- Melt the butter in a small saucepan over low heat until it is vigorously bubbling. Immediately pour the melted butter over the chocolate and cocoa powder mixture, letting it sit for two minutes before whisking until smooth and silky. The mixture should have a very loose consistency. Set aside to cool slightly.
- In the bowl of a freestanding electric mixer fitted with the whisk attachment, or using an electric whisk, combine both sugars with the eggs, cardamom, and salt. Mix on medium speed until the batter becomes thick, pale, and roughly doubles in size, about 4–5 minutes.
- Once the egg mixture has reached the right stage, pour the melted chocolate in while the mixer is still running, whisking until fully incorporated.
- To preserve the aeration of the whipped eggs, sieve in the flour and remaining cocoa powder, then add 20g of the remaining chopped chocolate. Fold the mixture carefully until no flour is visible, typically in about six large folds. A small trace of flour is fine, as it will incorporate when the batter is poured into the tin.
- Pour the batter into the prepared baking tin, sprinkle the remaining 20g of chopped chocolate on top, and place in the oven for 10 minutes.
- After 10 minutes, remove the tin and gently bang it on the countertop three times, then sprinkle the surface with sea salt. Return the tray to the oven for another 10 minutes. At this point, check doneness by inserting a skewer into the edge; it should come out clean. Depending on the oven, an additional 2–3 minutes may be needed for a gooey center.
- Remove the brownies from the oven and allow them to cool in the tin for 10 minutes before transferring to a wire rack to cool completely. Alternatively, serve warm with ice cream for a decadent treat.
