Date and cardamom chocolate brownies recipe
A union of rich eastern flavours lobbying gooey chocolate for their rightful place to excite and entertain.Slightly gooey and chewy they’re perfect when eaten by the bonfire with a hot cup of tea!
This recipe should make around 20 squares, depending on how you decide to cut them up.
Ingredients
- 250 g unsalted butter, plus a little extra for greasing
- 250 g smashed chocolate (70% cocoa solids)
- 6 eggs
- 350 g caster sugar
- 1 tsp vanilla extract
- 20 chopped dried dates
- 0.5 tsp cardamom powder
- 150 g plain flour, sifted
- 1 pinch salt
Details
- Cuisine: Indian
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 20 mins
- Serves: 10
Step-by-step
- To make this chocolate brownie recipe preheat the oven to 180C/gas mark 4, grease a baking tin (20x28cm) and line it with parchment paper.
- Create a bain marie: pop the chocolate and butter in a heatproof bowl and place over a snug fitting saucepan of simmering water and heat until the ingredients have melted and fold into each other. Remove and leave to cool for a bit.
- Take another bowl and lash the eggs, sugar and vanilla extract until the mix is starting to froth not too fluffy or white. Tip in the chocolate, fold in the flour, salt, cardamom and dates and mix thoroughly.
- Decant the contents into the lined tray and bake for 20 minutes (dependent on how quickly your oven cooks). You want the chocolate brownies to be a bit gooey in the centre, so when you’ve removed the tin from the oven place it in a larger baking tin with about an inch of cold water, this helps the brownie cake from cooking further keeping it chewy.
- When cool, cut the brownie into slices and devour.
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