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3-Spice Brownies
3-Spice Brownies
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Indulge in these delectable spiced brownies, perfect for Ramadan or any sweet cravings!
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
Instructions:
  • Preheat the oven to 350°F (325°F for ceramic or glass dishes). Butter the sides of a 9x9-inch cake pan. Line the pan with parchment paper, leaving a 2-inch overhang on each side. Lightly butter the parchment paper.
  • Create a double boiler by filling a medium pot with 2 inches of water and bringing it to a gentle boil over medium heat. Place a medium heat-proof bowl on top without letting it touch the water. Melt the chocolate and butter in the bowl, stirring until smooth. Remove from heat and mix in the brown sugar, cardamom, cinnamon, cloves, and salt. Let it cool for 7 to 10 minutes until room temperature.
  • Incorporate the eggs: Gently add the eggs and use a handheld electric mixer on high speed to whisk until the batter appears shiny and smooth, for about 1 to 1.5 minutes.
  • Combine the flour and walnuts: Gently mix the flour on low speed until well combined and no dry spots are visible. Be cautious not to overmix. Carefully fold in the walnuts using a rubber spatula until evenly dispersed throughout the batter.
  • Spread the brownie batter evenly into the pan using a rubber spatula. Bake for 25 minutes or until a toothpick inserted in the center comes out with moist crumbs.
  • After cooling, decorate by dusting the tops of the brownies with cocoa powder and sprinkling with dried rose petals. Use the parchment paper slings to lift them out of the pan before serving. Enjoy within 1 to 2 days at room temperature or refrigerate for up to 4 days. Share your thoughts by leaving a review!

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