Chelsea

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Double Chocolate and Cardamom Brownies

By Chelsea Sugar
Double Chocolate and Cardamom Brownies
12 servings
  • 1 review

  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 20 mins
  • Serves
    12
Ingredients

    180 grams unsalted butter
    180 grams dark chocolate
    3 eggs
    165 grams (3/4 cup) Chelsea Organic Coconut Sugar
    1/2 teaspoon ground cardamom
    1 teaspoon vanilla extract
    225 grams (1 1/2 cups) plain flour
    1 teaspoon salt
    255 grams (1 1/3 cups) chocolate buttons

Method

    1.    Preheat oven to 180°C (160°C fan forced) and line a lamington tin (about 30cm by 20cm with 3cm sides, or thereabouts) with parchment paper.

    2.    Place the butter and chocolate together in a small saucepan on medium heat and cook, stirring often until the chocolate has melted completely into the butter. Set aside to cool for a few minutes while you whisk the eggs and sugar together until pale and fluffy.

    3.    Fold the chocolate mixture into the sugar and eggs, then add the cardamom, vanilla, flour, salt and chocolate buttons and gently fold until just combined.

    4.    Spoon mixture into the prepared tin and smooth over the top.

    5.    Bake for 20 -25 minutes then let cool in the tin before slicing into wedges and serving.

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Average Rating
51
(1 review)


Yummy

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