Homemade Spiced Brownies
Rich, fudgy, and infused with warm spices, these Homemade Spiced Brownies blend dark chocolate, cardamom, and cinnamon for a comforting, aromatic dessert that’s both indulgent and elegant.
12 Servings
Ingredients
For the Brownies:
- 4 oz 113g 60–70% dark chocolate roughly chopped
- 3/4 cup 170g unsalted butter plus extra for greasing the pan
- 1 1/2 cups 300g packed light brown sugar
- 1/2 tsp ground cardamom
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp sea salt
- 3 large eggs at room temperature
- 1 cup 140g all-purpose flour
- 1/2 cup coarsely chopped walnuts
- 1 tbsp cocoa powder for dusting
- 1 tbsp dried edible rose petals for garnish
Instructions
Prepare the baking pan:
- Preheat the oven to 350°F (175°C). For glass or ceramic pans, reduce the temperature to 325°F (165°C). Grease a 9x9-inch baking pan with butter and line it with parchment paper, ensuring that it extends beyond the edges for easy removal. Lightly butter the parchment paper as well.
Melt the chocolate and butter:
- Set a heatproof bowl over a pot of simmering water, ensuring the bowl does not touch the water’s surface. Add the dark chocolate and butter to the bowl and stir gently with a rubber spatula until completely melted and smooth. Remove the bowl from the heat and stir in the brown sugar, cardamom, cinnamon, cloves, and sea salt. Allow the mixture to cool for approximately 10 minutes, or until it reaches room temperature.
Incorporate the eggs:
- Add the eggs one at a time to the cooled chocolate mixture. Using a hand mixer set to high speed, whisk until the batter becomes glossy and smooth, about 1 to 1 1/2 minutes.
Add the dry ingredients:
- Gently fold in the flour using a spatula until just combined. Avoid overmixing to maintain a soft and fudgy texture. Fold in the chopped walnuts until evenly distributed.
Bake the brownies:
- Pour the batter into the prepared baking pan, smoothing the top with a spatula. Bake for approximately 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool and finish:
- Allow the brownies to cool completely in the pan on a wire rack. Once cooled, lift them out using the parchment paper overhang. Dust lightly with cocoa powder and garnish with dried rose petals. Slice into squares and serve.
Notes
To make these brownies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking blend containing xanthan gum. Mix the batter gently and allow it to rest for 10 minutes before baking to achieve a smoother, less grainy texture.