If, like me, you’re a sucker for Middle Eastern flavours, you’re going to love these rose cardamom brownies. They’re sweet and squidgy, spicy and fragrant. Super quick and easy to make, they can be on the table in less than thirty minutes.
The first time I made these rose cardamom brownies, they weren’t quite as full of eastern promise as I’d intended.
I realised one evening, in a moment of panic, that friends were going to call around after work the following day. And I had nothing to offer them. The last of the spicy orange brownies had just disappeared. So with only half an hour to spare I needed a quick, but delicious recipe. As brownies are a firm favourite with said friends, I quickly threw these cardamom and rose brownies together.
Rose Cardamom Brownies
CT couldn’t resist a trial taste. His verdict? Not enough cardamom and he couldn’t taste the rose. As it turned out, none of us could really make out the flavours of either when it came down to it. Oh well you live and learn.
Since then I’ve perfected the recipe and upped both the amount of rose that goes into these fragrant brownies and the cardamom. They are now most definite full of eastern promise. I’ve added some ground almonds to the mix as they give a lovely texture and also make me think of the Middle East.
For an even more authentic eastern flavour you could add a few shelled pistachios. I keep meaning to do this, but always forget or just don’t have any pistachios around when I make them. Please let me know what you think if you get there before me.
How to Bake Brownies
Long ago, I came up with my super easy one-pan method for making brownies. Other than a baking tin, it requires little more than a large saucepan and a wooden spoon. This equals little in the way of washing up, which pleases me greatly.
I use a silicone mould to bake my brownies in rather than a tin these days as it’s so much easier. No need to line it. Although I must say, I never used to line my tin when I used one either. Depending on the tin you use, however, it might be best if you do.
These rose cardamom brownies are quite thin, so they don’t take long to cook. I find seventeen minutes in my oven is perfect, but you might need a little less or a little longer. You need to cook the brownies until a crisp skin has formed on top and they’re firm if lightly touched. They should still be soft and damp inside though. There’s nothing more disappointing than a dry brownie when you’re expecting a squidgy one.
If you really can’t wait for the brownies to cool down before tucking in, they won’t cut at all neatly, but they will be delicious. You can see from the photos featured here, that I was a bit impatient.
All The Brownie Recipes You Will Ever Need
Can one get bored of brownie recipes I often ask myself? With nearly fifty brownie recipes on Tin and Thyme so far, it would seem not. Brownies are perfect make ahead sweet treats. They tend to be better on days one and two than they are on the day you make them. Though, I’d never say no to a brownie that’s just emerged from the oven.
So for all you brownie lovers out there, here’s a few you might like to try.
- Blackcurrant brownies
- Coffee brownies with almond nut butter
- Dulce de leche brownies
- Macadamia nut brownies
- Raspberry fudge brownies
- Triple chocolate ale brownies
And for the rest here’s the link to my brownie recipes category.
Other Middle Eastern Inspired Desserts You Might Like
- Basbousa: an Egyptian semolina yoghurt cake
- Chocolate baklava
- Coffee cardamom chocolate mousse cake
- Fig, apple & pomegranate jam
- Honey & walnut semolina yoghurt cake
- Honeyed rose hot chocolate
- Maamoul – date & walnut stuffed cookies
- Pistachio biscuits with fragrant rose & almonds
- Pistachio & orange blossom cake
- Poached peaches & apricots in a spiced lemon & thyme syrup
- Sesame halva biscuits
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these cardamom rose brownies, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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Rose Cardamom Brownies – The Recipe
Rose Cardamom Brownies
- 100 g butter
- 100 g dark chocolate (I use 70%)
- 150 g muscovado sugar - light or dark
- 2 eggs - medium or large
- 6 cardamom pods - seeds removed and ground
- 50 g wholemeal flour (I often sieve out the largest peices of bran for a smoother texture).
- 25 g ground almonds
- 1 pinch sea salt
- 1 tbsp rose water or 3 drops or rose oil
- Melt the butter in a large saucepan over a low heat. Remove from the heat and add the chocolate. Leave for a couple of minutes for the chocolate to melt, then add the sugar and stir until mixed and smooth.
- Beat in the eggs followed by the ground cardamom seeds.
- Add the dry ingredients and stir until everything is well mixed.
- Stir in the rose water or drops.
- Scrape into a greased 8" sq tin or a 7" x 9" one and bake at 180℃ (350℉, Gas 4) for 15 tp 20 minutes.
- Leave to cool completely, then turn out onto a board and cut into 12 rectangles.