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Cardamom Brownies

A recipe for Cardamom Brownies from the cookbook, Easy Indian Cooking
Course Dessert
Cuisine Indian
Keyword brownie, cardamom, chocolate, India, Indian, pecan
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time: 30 minutes
Total Time 1 hour 5 minutes
Servings 20 Brownies


  • 5 ounces (140 g) bittersweet chocolate finely chopped
  • 1 cup plus 2 tablespoons (2 1/4 sticks, 250 grams) unsalted butter at room temperature, plus extra for buttering pan
  • 4 large eggs
  • 1 1/4 cups (250 g) sugar
  • Seeds from 15 cardamom pods ground
  • 1 cup (135 g) all-purpose flour plus extra for dusting pan
  • 1 1/4 cups (125 g) pecans lightly toasted and coarsely chopped


  • Preheat oven to 350˚F (175˚C).
  • Butter a 9x12 inch (23x30.5 cm) baking pan, fit the bottom with a piece of parchment paper and dust the inside of the pan with flour; tap the excess flour out and set aside.
  • Melt the chocolate in a bowl over simmering water or with a microwave oven. Remove the chocolate from the heat and let it cool slightly.
  • Beat the butter in a large mixing bowl with a flexible rubber spatula until smooth and creamy. Stir in the chocolate. Gradually add the eggs one at a time. Whisk and then add the sugar and ground cardamom, followed by the flour and pecans, stirring using a whisk until all the ingredients are incorporated. Do not beat or aerate.
  • Scrape the batter into the baking pan and smooth the top with a spatula. Bake for 20 to 25 minutes. The top of the brownies will be dry, but a knife inserted in the center will come out wet with batter on it. Transfer the pan to a cooling rack and allow the brownies to cool for 30 minutes.
  • Run a knife around the edges of the pan and untold the brownies. Remove the baking paper, cut the brownies, and serve.