These spiced brownies are a step above a traditional pan of brownies. Yes, they're moist and packed with Dutch Processed Cocoa, but they have a delicious secret: just enough Ground Cardamom and Ground Ginger to add an unexpected, delightful spiced flavor.
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients
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10 Tablespoons Unsalted Butter
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1 1/4 Cups Sugar
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3/4 Cup Dutch Processed Cocoa Powder
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1 Teaspoon Ginger Powder
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1 Teaspoon Ground Cardamom
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1/4 Teaspoon Coarse Sea Salt
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1/2 Teaspoon Pure Vanilla Extract
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2 Large Eggs, cold
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1/2 Cup All-Purpose Flour
Directions
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Preheat oven to 325°F.
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Line 8-inch square baking pan with parchment paper or foil, leaving extra foil hanging over two sides.
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Combine butter, sugar, Dutch Processed Cocoa Powder, Ginger Powder, Ground Cardamom and salt in medium saucepan set over low heat.
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Stir until butter is melted and mixture is smooth and slightly hot to the touch. Remove from heat and set aside to cool for 5 minutes.
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Stir in vanilla extract, and whisk in eggs, one by one, stirring to incorporate fully after each egg.
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When batter is well blended, add flour and mix until incorporated. Continue stirring batter for 1 minute.
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Spread batter into pan and bake for 20 to 25 minutes or until cake tester emerges slightly moist with batter. Remove from oven and let cool completely.
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Using foil, lift brownies onto cutting board and cut into squares.