Caffeine gives this brownie a kick — and the cardamom adds an exotic touch.
8 tbsp (1 stick) unsalted butter, plus butter for the pan
2/3 cup all-purpose flour, plus flour for the pan
3 oz. 72% cacao chocolate
3 large eggs
3/4 cup sugar
1 1/4 tsp ground espresso beans, or instant espresso powder
1 tsp ground cardamom
1 tsp vanilla extract
1/2 tsp kosher salt
Step 1: Preheat the oven to 325°F. Grease the sides and bottom of an 8" square baking pan with butter and coat lightly with flour.
Step 2: Melt the chocolate and the 8 tbsp butter in a small bowl over a pot of barely simmering water. Meanwhile, whisk the eggs and sugar together in a large bowl until the mixture is fluffy and pale yellow. Whisk in the espresso, cardamom, vanilla, and salt until well combined.
Step 3: Remove the melted chocolate and butter from the heat and stir with a rubber spatula. Then very slowly add the chocolate to the egg mixture and mix until thoroughly combined. Sift the 2/3 cup flour into the batter and mix well.
Step 4: Pour the brownie batter into the greased pan and use a rubber spatula to scrape out all that chocolate goodness. This is the part where I usually lick the spatula if no one is looking. Bake the brownies in the oven for 25 - 30 minutes. You can check for doneness by sticking a toothpick right in the middle. If it comes out clean, you’re only seconds away from chocolate heaven. Cool the brownies before cutting.
Makes about 16 pieces.