3-Spice Brownies
Aug 15, 2022 21:08:22 GMT -5
Post by songbird on Aug 15, 2022 21:08:22 GMT -5
3-Spice Brownies
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PREP TIME
20 mins
COOK TIME
25 mins
TOTAL TIME
45 mins
SERVINGS
12 to 16 servings
Ingredients
4 ounces (113g) 60% to 70% cocoa unsweetened chocolate, roughly chopped
3/4 cup (170g) unsalted butter, plus more for the pan
1 1/2 cup (300g) light brown sugar, tightly packed
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon sea salt
3 large eggs, at room temperature
1 cup (140g) all-purpose flour
1/2 cup coarsely chopped walnuts
1 tablespoon cocoa powder, for dusting
1 tablespoon dried edible rose petals, for garnish
Method
Preheat the oven to 350°F. If using a ceramic or glass baking dish, the oven temperature should be set to 325°F.
Butter the sides of a 9x9-inch cake pan or baking dish. Cut 2 strips of parchment paper that are wide enough to fit the width of the pan and long enough to cover at least 2 inches up the sides, and line the pan. Lightly butter the parchment paper and set the pan aside.
Fill a medium pot with at least 2 inches of water. Set it over medium heat to bring the water to a gentle boil. Place a medium heat-proof bowl on top of the pot. The boiling water should not touch the bottom of the bowl. This is your double-boiler.
Add the chocolate and butter into the bowl and gently stir with a rubber spatula until smooth. Remove the bowl from heat and stir in the brown sugar, cardamom, cinnamon, cloves, and salt until fully combined. Set the bowl aside to cool for 7 to 10 minutes, until the mixture comes to room temperature.
Add eggs and use a handheld electric mixer on high speed to whisk until the batter looks shiny and smooth, 1 minute to 1 minute 30 seconds.
Add flour and mix on low speed until smooth and no dry pockets of flour are visible. Try not to overmix the batter. Fold in the walnuts with a rubber spatula, until evenly distributed.
Use a rubber spatula to scrape the batter into the prepared cake pan and spread it out evenly. Bake for 25 minutes or until a toothpick inserted in the center comes out with moist crumbs.
Transfer the cake pan onto a wire rack until fully cooled. Then, use the parchment paper slings to lift out the brownies. Using a sifter, sieve, or small shaker to dust the tops with cocoa powder and sprinkle with the dried rose petals.
Left on the counter, they are best eaten within 1 to 2 days. You can refrigerate them for 3 to 4 days.
link
PREP TIME
20 mins
COOK TIME
25 mins
TOTAL TIME
45 mins
SERVINGS
12 to 16 servings
Ingredients
4 ounces (113g) 60% to 70% cocoa unsweetened chocolate, roughly chopped
3/4 cup (170g) unsalted butter, plus more for the pan
1 1/2 cup (300g) light brown sugar, tightly packed
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon sea salt
3 large eggs, at room temperature
1 cup (140g) all-purpose flour
1/2 cup coarsely chopped walnuts
1 tablespoon cocoa powder, for dusting
1 tablespoon dried edible rose petals, for garnish
Method
Preheat the oven to 350°F. If using a ceramic or glass baking dish, the oven temperature should be set to 325°F.
Butter the sides of a 9x9-inch cake pan or baking dish. Cut 2 strips of parchment paper that are wide enough to fit the width of the pan and long enough to cover at least 2 inches up the sides, and line the pan. Lightly butter the parchment paper and set the pan aside.
Fill a medium pot with at least 2 inches of water. Set it over medium heat to bring the water to a gentle boil. Place a medium heat-proof bowl on top of the pot. The boiling water should not touch the bottom of the bowl. This is your double-boiler.
Add the chocolate and butter into the bowl and gently stir with a rubber spatula until smooth. Remove the bowl from heat and stir in the brown sugar, cardamom, cinnamon, cloves, and salt until fully combined. Set the bowl aside to cool for 7 to 10 minutes, until the mixture comes to room temperature.
Add eggs and use a handheld electric mixer on high speed to whisk until the batter looks shiny and smooth, 1 minute to 1 minute 30 seconds.
Add flour and mix on low speed until smooth and no dry pockets of flour are visible. Try not to overmix the batter. Fold in the walnuts with a rubber spatula, until evenly distributed.
Use a rubber spatula to scrape the batter into the prepared cake pan and spread it out evenly. Bake for 25 minutes or until a toothpick inserted in the center comes out with moist crumbs.
Transfer the cake pan onto a wire rack until fully cooled. Then, use the parchment paper slings to lift out the brownies. Using a sifter, sieve, or small shaker to dust the tops with cocoa powder and sprinkle with the dried rose petals.
Left on the counter, they are best eaten within 1 to 2 days. You can refrigerate them for 3 to 4 days.
link