These cardamom brownies are rich, fudgy, and deeply chocolatey with a warm, aromatic spice that sets them apart from classic brownies. Finished with pistachios, rose petals, and cocoa powder, they feel elegant while still being comforting and familiar.
Why You’ll Love This Recipe
The combination of dark chocolate and freshly crushed cardamom creates a complex, bakery-style flavor that feels special without being complicated. These brownies have a soft, moist center with slightly crisp edges, making them perfect for both casual treats and special occasions. They are simple to prepare, require basic baking equipment, and deliver impressive results.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
170 g dark chocolate (about 60–70% cocoa), chopped
115 g unsalted butter
150 g granulated sugar
100 g light brown sugar
1/2 teaspoon fine salt
1 teaspoon instant espresso powder
1 1/2 teaspoons freshly crushed cardamom seeds
2 large eggs, at room temperature
95 g all-purpose flour
30 g unsalted pistachios, crushed
1 tablespoon dried rose petals (food grade)
1 tablespoon unsweetened cocoa powder, for dusting
Directions
Preheat the oven to 350°F (180°C). Butter the sides of an 8-by-8-inch baking dish, dust lightly with flour, and tap out the excess. Line the bottom with parchment paper.
Remove the seeds from the cardamom pods and discard the pods. Crush the seeds using a mortar and pestle or by wrapping them in paper and pressing with a rolling pin. The texture should resemble cracked pepper, not powder. Set aside.
Place the chocolate and butter in a heatproof bowl set over a pan of gently simmering water. Stir occasionally until fully melted and smooth. Remove from heat.
Add the granulated sugar, brown sugar, salt, espresso powder, and crushed cardamom to the chocolate mixture. Stir until well combined, then set aside to cool completely.
Once cooled, add the eggs and stir until fully incorporated. Add the flour and mix just until smooth and no dry streaks remain.
Pour the batter into the prepared pan and spread evenly. Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out with moist crumbs.
While the brownies bake, crush the pistachios using a mortar and pestle or rolling pin.
Remove the brownies from the oven and immediately garnish with crushed pistachios, rose petals, and a light dusting of cocoa powder.
Allow the brownies to cool completely in the pan on a wire rack. Use the parchment paper to lift them out before slicing into squares.
Servings and timing
This recipe yields 9 to 12 brownies, depending on how they are sliced.
Preparation time is about 20 minutes, and baking time is 25 to 30 minutes.
Total time is approximately 50 minutes, plus cooling.
Variations
For a deeper chocolate flavor, replace half of the dark chocolate with extra-dark chocolate. You can substitute almonds or walnuts for pistachios if desired. For a citrus note, add 1 teaspoon of finely grated orange zest to the batter along with the sugars.
Storage/Reheating
Store the brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To reheat, warm individual brownies in the microwave for 10 to 15 seconds to restore their fudgy texture.
FAQs
Can I use ground cardamom instead of freshly crushed seeds?
Yes, but freshly crushed seeds provide a stronger and more aromatic flavor. If using ground cardamom, reduce the amount to 1 teaspoon.
What type of chocolate works best?
Dark chocolate with 60–70% cocoa content gives the best balance of sweetness and richness.
Can I make these brownies ahead of time?
Yes, they can be baked a day in advance and stored in an airtight container.
How do I know when the brownies are done?
A toothpick inserted into the center should come out with moist crumbs, not wet batter.
Can I freeze these brownies?
Yes, wrap them tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Do I need the espresso powder?
No, but it enhances the chocolate flavor without making the brownies taste like coffee.
Can I reduce the sugar?
You can slightly reduce the granulated sugar, but reducing too much will affect texture and moisture.
Are these brownies cakey or fudgy?
They are fudgy with a soft, dense center.
What can I use instead of rose petals?
You can omit them entirely or substitute with a light dusting of powdered sugar.
Can I double the recipe?
Yes, double the ingredients and bake in a 9-by-13-inch pan, adjusting baking time as needed.
Conclusion
These cardamom brownies offer a unique twist on a classic dessert, blending deep chocolate flavor with warm spice and delicate toppings. Whether served at a gathering or enjoyed with a cup of tea, they are a memorable treat that feels both comforting and refined.
These cardamom brownies are rich, fudgy, and infused with aromatic cardamom, creating a unique twist on a classic chocolate treat. Topped with pistachios, rose petals, and cocoa powder, they’re perfect for elegant entertaining or a cozy indulgence.
Ingredients
170 g dark chocolate (60–70% cocoa), chopped
115 g unsalted butter
150 g granulated sugar
100 g light brown sugar
1/2 teaspoon fine salt
1 teaspoon instant espresso powder
1 1/2 teaspoons freshly crushed cardamom seeds
2 large eggs, at room temperature
95 g all-purpose flour
30 g unsalted pistachios, crushed
1 tablespoon dried rose petals (food grade)
1 tablespoon unsweetened cocoa powder, for dusting
Instructions
Preheat oven to 350°F (180°C). Butter an 8×8-inch baking dish, dust with flour, and line the bottom with parchment paper.
Crush cardamom seeds until coarse, like cracked pepper. Set aside.
Melt chocolate and butter in a heatproof bowl over simmering water. Stir until smooth, then remove from heat.
Stir in granulated sugar, brown sugar, salt, espresso powder, and crushed cardamom. Let cool slightly.
Add eggs and mix until smooth. Stir in flour just until combined and no dry spots remain.
Pour batter into prepared pan and spread evenly. Bake for 25–30 minutes, until a toothpick inserted comes out with moist crumbs.
Crush pistachios while brownies bake. Once baked, sprinkle brownies with pistachios, rose petals, and a dusting of cocoa powder.
Cool completely in the pan on a wire rack. Lift out using parchment, slice, and serve.
Notes
Use ground cardamom (1 tsp) if fresh seeds are unavailable.
Add orange zest for a citrus variation.
Swap pistachios with almonds or walnuts if preferred.
Espresso powder enhances chocolate but can be omitted.
Best enjoyed slightly warm or at room temperature.
