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.
For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.
Choclette x
Cardamom Rose Brownies. PIN IT.
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Rose Cardamom Brownies – The Recipe
Rose Cardamom Brownies
Ingredients
- 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
Instructions
- 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.
Hopeeternal – Linda Collister’s book is a great one fair trade is definitely worth supporting. I guess I just needed to add more rosewater, trouble is you don’t know until you try. Thanks to alerting me to the thread on this.
Bridgett – rose and cardamom is a lovely combination. Let me know if you ever make any.
These sounds absolutely decadent! The cardamom sounds wonderful and I will take into advice the need for a little extra. I fear I will not be sharing many of these!
I love the scents of both cardamom and rose so these sound great!
I too would like to know if you made them again, what changes you made and if it made an improvement. I have some rosewater which I am keen to try out and have been part of an interesting thread discussion on the Nigella Lawson site. I have seen Rose syrup too which might be another solution for you: I suspect it could be stronger in flavour, though it would be sweeter than rosewater.
So pleased to see you have the Divine book by Linda Collister in your list. It’s always good to support Fair Trade and the recipes are so good! I reviewed it some time ago in my blog:
http://hopeeternalcookbook.wordpress.com/2009/03/08/divine-heavenly-chocolate-recipes-with-heart-linda-collister/ )
hopeeternal
Chocolate Cardamom Cappuccino – yes indeed, I think cardamom is a much underrated spice.
KatKat – so pleased you tried this and liked it. Did you change the recipe at all. Would be interested to know if you used more or less rose water.
I made these yesterday and they were fast moist and absolutely gorgeous, what an inspirational recipe
Now that is a combination I have never tried and it sounds a winner. Cardamom, just a pinch makes all the difference.
Thanks for the lovely comments on my bolg they are much apprecciated
Elisabeth – don’t worry, most brownie recipes are quick. My secret on the chocolate is that I’m not that keen on eating dark chocolate, so can keep plentiful supplies without being tempted.
Peacepudding – thank you for visiting an enjoying my blog. Yes, currently can;t get enough of cardamom and chocolate. Cinnamon is a bit of a passion too though.
great combinations with your chocolate! I see we have the same taste with cardamom & chocolate, I also love the chilli & rose. Love your blog, I will be back for another browse :o)
It’s great to have a recipe like this and to able to rustle something up in half an hour.
I think this needs another title so I can remember that this is the speedy brownie recipe!
(And what a challenge to have uneaten chocolate in the house ready for baking…)
Jenny – cardamom and chocolate is a newly acquired flavour for me and I really like it. On 2nd tasting, I think I probably got the amount right, it was certainly noted with appreciation by friends. Couldn’t taste the rose at all.
Kath – I did get them to guess what was in the brownies. Luckily the cardamom came through – the rose didn’t! I bet your country pancakes were great.
Lucie – Do try cardamom and let me know what you think.
Chele – Trouble is with brownies, they are so easy to make.
VegBoxBoy – Thanks for the co-op tip. Do you think I should try and pull a fast one?
Nic – Tiffen or Brownies? Now you’ve put me in a quandry.
FoodyCat – I think you are quite possibly right. More importantly, you’ve given me a good excuse to try this with white chocolate. Green pistachios would really stand out in a white brownie.
Hmmm – I think both cardamom and rose should be approached with caution! You can go from subtle to soap so quickly. Maybe use white chocolate (I know, I know) next time? Cardamom, rose & white chocolate is such a heavenly combination!
your brownies always looked so moist. I prefer tiffins usually to brownies because if you have to opt for a drier bake I prefer it to be biscuit loaded ;o) I’d try these though if a plate was near to hand (secretly of course!)
I like the way with half an hour pre-guests, you grabbed a quick recipe – instead of popping to the co-op/so-near-so-spa for a packet of digestives.
ps: co-op brownies are surprisingly good.
x
There will never be such a thing as too many Brownies!! These look so moist and delish I can almost taste them from here!
No, I never tire of brownies! I have never used cardamom in baking, I hear how lovely it is, I must try it.
Well despite CT’s criticism they look great and I bet your friends will love them. The combination of cardamom and rose water sounds great. Tell them they are ordinary brownies and they will never know – just like I used to call failed Victoria sponges country pancakes before I learned the art!!
I love cardamom in sweet things, these look amazing! If you do give them another go with more spices, let us know how it works out.