If you like your brownies chewy, fudgy, intensely chocolatey and with a little something extra, these brown butter cardamom brownies are for you. The brown butter adds a deep, nutty flavour, while ground cardamom gives the chocolate a warm, fragrant edge.
They have a glossy top, a fudgy middle and plenty of chocolate flavour without becoming overly sweet. I also like adding chocolate chips, but they are completely optional.
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Recipe Snapshot
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Serves: 12 - 16 brownies
Why You'll Love These Brownies
- Fudgy in the middle with a glossy, slightly crackly top
- Brown butter gives them a deep, nutty flavour
- Cardamom adds warmth without overpowering the chocolate
- Made with both melted chocolate and cocoa powder for a proper chocolate hit
- Chocolate chips are optional but make them even more indulgent
- Easy enough to make without faffing around with complicated techniques
Ingredient Notes
Butter
Use salted butter if possible. You'll be browning it, which gives these brownies their deep, nutty flavour.
Chocolate
I use dark or semisweet chocolate around 60% cacao. Chop it fairly finely so that the hot brown butter melts it easily.
Cocoa Powder
Dutch-process cocoa powder gives the brownies a deep chocolate flavour and dark colour. Regular cocoa powder can also be used.
Espresso Powder
This is optional. You won't really taste coffee in the finished brownies. It simply helps bring out the chocolate flavour.
Cardamom
I use ground cardamom here so that it distributes evenly throughout the batter. If you grind your own, make sure it is fairly fine.
Vanilla
Vanilla works with both the chocolate and cardamom and rounds out the flavour.
Sugars
The combination of caster sugar and light brown sugar gives you the sweetness and texture these brownies need. The brown sugar also helps keep the centre fudgy.
Eggs
The eggs are whisked with the sugars until thick and pale. This helps create that glossy top without turning the brownies cakey.
Flour
There isn't much flour here, and that's intentional. These are meant to be fudgy rather than cakey.
Salt
Don't skip it. A little salt helps balance the sweetness and brings out the chocolate.
Chocolate Chips
These are optional. I like adding them because you get little pockets of melted chocolate throughout the brownies, but the brownies are plenty chocolatey without them.
How To Make Brown Butter Cardamom Brownies
1. Prepare the tin
Preheat the oven to 180°C/350 F. Line a 8x8 inch square baking tin with baking paper, leaving some overhang at the sides. This makes the brownies much easier to lift out later.
2. Prepare the chocolate mixture
Add the cocoa powder, finely chopped chocolate and espresso powder, if using, to a large heatproof bowl.
Set aside.
3. Brown the butter
Add the butter to a light-coloured saucepan and place over medium-low heat.
Allow it to melt. It will begin to foam and spit as the water cooks off.
Stir regularly, scraping the bottom of the pan with a spatula so that the milk solids don't stick and burn.
The butter will gradually turn golden and the milk solids will collect at the bottom. Once the foaming and spitting settles down, keep a close eye on it.
As soon as the milk solids turn deep golden brown and the butter smells nutty, remove the pan from the heat.
Don't rely too heavily on the cooking time here. Your eyes and nose are much better guides.
4. Melt the chocolate
Pour the hot brown butter straight over the cocoa powder and chopped chocolate.
Leave it for about a minute, then stir until the chocolate has completely melted and the mixture is smooth.
Stir in the vanilla and ground cardamom.
Set aside to cool slightly.
5. Whisk the eggs and sugars
Add the eggs, caster sugar and light brown sugar to a large mixing bowl.
Using a stand mixer or electric hand whisk, beat on medium-high for 4-5 minutes, until the mixture is thick, pale and fluffy.
I prefer keeping this towards the shorter end because it gives you the fudgy brownie texture I want here.
6. Add the chocolate mixture
Reduce the mixer speed to low.
Slowly pour the slightly cooled chocolate and brown butter mixture into the egg mixture.
Mix just until everything is combined.
7. Add the flour
Add the flour and salt.
Use a spatula to fold them through gently until just incorporated. Don't overmix.
Fold through the chocolate chips, if using.
The batter will be very thick.
8. Bake
Transfer the batter to the prepared tin and spread it evenly into the corners.
Bake for around 25 minutes.
The surface should be glossy and just set. The centre should still be soft but shouldn't look wet or liquid.
Don't overbake them. They will continue to cook and set as they cool.
9. Cool
Leave the brownies in the tin for at least 30 minutes before lifting them out.
For cleaner slices, allow them to cool completely before cutting.
Tips For Making Brownies
Keep an eye on the brown butter - Once the milk solids start to turn brown, they can go from beautifully nutty to burnt very quickly.
Don't overbake - The centre should still have some softness when the brownies come out of the oven. They'll firm up as they cool.
Don't worry about the thick batter - It isn't meant to be pourable. Just spread it evenly into the tin.
Let them cool - I know. You want a brownie now. But they become easier to cut and properly fudgy once they've had time to set.
Variations
Lemon & Cardamom
M&S used to do a dark chocolate bar with lemon zest and I absolutely loved it. I even suggested the combination to a chocolate company once, but they weren't convinced.
Anyway, I was right. 😄
Dark chocolate and lemon are such a good combination, and they work especially well with the cardamom in these brownies.
To try it, add the finely grated zest of 1 lemon to the brown butter and chocolate mixture along with the vanilla and cardamom. Make sure you only grate the yellow part of the skin and avoid the white pith, which can be bitter.
Cardamom & Pistachio
Add 50g chopped pistachios to the batter along with the chocolate chips, or leave the chocolate chips out if you prefer a little more crunch.
Extra Chocolate
Keep the chocolate chips in, and scatter a few extra over the top of the batter before baking.
Serving Suggestions
These are very good with a cup of chai or coffee.
For dessert, serve a brownie slightly warm with vanilla ice cream.
Or eat one straight from the tin while you're waiting for them to cool properly. I'm not here to judge.
How To Store
Store cooled brownies in an airtight container at room temperature for up to 4 days.
They can also be frozen. Wrap individual brownies well and place in a freezer-safe container for up to 3 months.
Defrost at room temperature.
FAQs
Can I use regular cocoa powder?
Yes. Dutch-process cocoa powder gives a darker, deeper chocolate flavour, but regular cocoa powder will also work.
Can I leave out the espresso powder?
Yes. It is completely optional and is there to intensify the chocolate flavour.
Can I use whole cardamom pods?
Yes, but I recommend using ground cardamom because it distributes more evenly through the batter. If using seeds from whole pods, grind them very finely first.
Why are my brownies cakey?
They have probably been baked for too long. These brownies should still have a soft centre when they come out of the oven. They firm up as they cool.
Can I leave out the chocolate chips?
Yes. The brownies already contain melted chocolate, so the chocolate chips are optional.
Can I add lemon zest?
Yes. Add the finely grated zest of 1 lemon to the brown butter and chocolate mixture along with the vanilla and cardamom. It gives the brownies a lovely citrus note that works particularly well with dark chocolate.
More Brownie Recipes:
Viral Dubai Pistachio Chocolate Brownies
Fudgy Chocolate Pistachio Brownies
Fudgy Triple Chocolate Brownies (Best Ever)
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📖 Recipe
Brown Butter Cardamom Brownies
Ingredients
- 125 g Butter
- 20 g Cocoa Powder
- 175 g Dark Chocolate Chopped, 60 % cocoa
- 1 teaspoon Instant Espresso Powder Optional
- 1 teaspoon Vanilla Bean Paste or any Vanilla
- ½ teaspoon Ground Cardamom Adjust to taste
- 150 g Caster Sugar or Granulated
- 100 g Light Brown Sugar
- 3 large Eggs
- 65 g Plain Flour
- ½ teaspoon Salt
- 90 g Chocolate Chips I use Milk
Instructions
Prepare the tin
- Preheat the oven to 180°C/350 F. Line a 8x8 inch square baking tin with baking paper, leaving some overhang at the sides. This makes the brownies much easier to lift out later.
Prepare the chocolate mixture
- Add the cocoa powder, finely chopped chocolate and espresso powder, if using, to a large heatproof bowl. Set aside.
Brown the butter
- Add the butter to a light-coloured saucepan and place over medium-low heat.Allow it to melt. It will begin to foam and spit as the water cooks off.Stir regularly, scraping the bottom of the pan with a spatula so that the milk solids don't stick and burn.The butter will gradually turn golden and the milk solids will collect at the bottom. Once the foaming and spitting settles down, keep a close eye on it.As soon as the milk solids turn deep golden brown and the butter smells nutty, remove the pan from the heat.Don't rely too heavily on the cooking time here. Your eyes and nose are much better guides.
Melt the chocolate
- Pour the hot brown butter straight over the cocoa powder and chopped chocolate.Leave it for about a minute, then stir until the chocolate has completely melted and the mixture is smooth.Stir in the vanilla and ground cardamom.Set aside to cool slightly.
Whisk the eggs and sugars
- Add the eggs, caster sugar and light brown sugar to a large mixing bowl.Using a stand mixer or electric hand whisk, beat on medium-high for 4–5 minutes, until the mixture is thick, pale and fluffy.I prefer keeping this towards the shorter end because it gives you the fudgy brownie texture I want here.
Add the chocolate mixture
- Reduce the mixer speed to low. Slowly pour the slightly cooled chocolate and brown butter mixture into the egg mixture.Mix just until everything is combined.
Add the flour
- Add the flour and salt.Use a spatula to fold them through gently until just incorporated. Don't overmix.Fold through the chocolate chips, if using.The batter will be very thick.
Bake
- Transfer the batter to the prepared tin and spread it evenly into the corners.Bake for around 25 minutes.The surface should be glossy and just set. The centre should still be soft but shouldn't look wet or liquid.Don't overbake them. They will continue to cook and set as they cool.
Cool
- Leave the brownies in the tin for at least 30 minutes before lifting them out.For cleaner slices, allow them to cool completely before cutting.
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