Sweet and squidgy, spicy and fragrant brownies full of eastern promise. Super quick and easy to make, they can be on the table in less than thirty minutes.
Prep Time10 minutesmins
Cook Time17 minutesmins
Total Time27 minutesmins
Course: Afternoon Tea, Dessert, Snack
Cuisine: British
Keyword: brownies, cardamom, dark chocolate, easy, quick, rose
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.
100 g butter, 100 g dark chocolate, 150 g muscovado sugar
Beat in the eggs followed by the ground cardamom seeds.
2 eggs, 6 cardamom pods
Add the dry ingredients and stir until everything is well mixed.
50 g wholemeal flour, 25 g ground almonds, 1 pinch sea salt
Stir in the rose water or drops.
1 tbsp rose water
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.
Notes
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 made my brownies in one either. Depending on the tin you use, however, it might be best if you do.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.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.