Exotic Decadence
09. Jan, 2010 
3 Comments
This recipe has evolved over many years. I wrote before that anything chocolate is my favorite dessert, so I experiment often. The most unusual ingredient in these brownies is the ground cardamom. I have used cardamom for years in my Christmas Stollen (a festive raisin and fruit bread). Cardamom comes from the Middle East. On my recent trip to India, I was thrilled to find some whole pods which I will grind. The brownies have other surprises: cinnamon, coffee and Godiva liqueur.
2 sticks sweet butter, ½ pound
4 ounces unsweetened chocolate
1 ¾ cups sugar
1 tsp vanilla
4 eggs
1 cup flour, sifted
pinch of salt
1 cup walnut pieces
2 T very strong coffee
2 T Godiva liqueur
¼ tsp cardamom
½ tsp cinnamon
Preheat oven to 350 degrees. Adjust rack one third up from bottom of oven. Line a 9×13 pan with foil. Butter the bottom and sides of the pan. Melt butter and chocolate over very low heat in a saucepan. Stir in the sugar, cinnamon, cardamom, vanilla, coffee, liqueur and salt. Add eggs and stir, one at a time. Add flour and stir. Add walnuts and stir. Pour into prepared pan and smooth top. Bake for 20 minutes. Start checking after 18 minutes. A toothpick should come out almost clean. Do not over bake. Cool until the brownies reach room temperature. Cover with a board and invert. Invert again, chill and cut with a long, sharp knife (cutting is easier when cold). Wrap the brownies, do not let them dry out. I keep mine in the freezer until needed. They are delicious when served with a dollop of whipped cream to which sugar and coffee liqueur has been added or a scoop of ice cream.
HAVING ENJOYED THE “RESULTS” FROM THIS RECIPE, I’LL AGREE WITH THE STATEMENT — “EXOTIC DECADENCE”.
FRANK
this truly is the best brownie recipe i’ve ever tried!
all i can say is WOW. i have a brownie recipe inherited from my mother that i love, but i tried this out of curiousity for the godiva liqueur. heavenly. don’t tell my mother, but i’m switching recipes!