Happy Monday everyone! Hope you enjoyed the weekend.
Does anybody else feel like the year is already flying by so fast? Can’t believe it will be March in a few short days.
My weekend was super low key. My cousins visited from out of town and we spent most of the weekend relaxing and eating.
I feel like I ate pretty bad last week and need to get my butt back into eating healthy more consistently again.
That being said…
Dark Chocolate, Cardamom, Pecan Brownie with a Chili Chocolate Ganache.
Cardamom has an amazing spicy, herbily quality to it and is very aromatic. It reminds me of many Indian desserts so I thought it would be great to incorporate it into a traditional brownie mixture.
I am a huge fan of nuts in chocolate and love how pecans have a buttery, rich flavor to them. Plus, they add a crunch to the brownies overall texture.
The chili chocolate ganache is my FAVORITE PART of the dish.
I was licking the spoon down after each stir.
Not exactly sanitary, but when you are cooking in your home kitchen for yourself it doesn’t count.
Being the spice lady it probably doesn’t come as a surprise as to why I added some chili powder to the chocolate.
The heat brings a pop to your mouth that goes perfect with the sweetness of the brownie, smokiness of the cardamom and buttery hues of the pecans.
It is a perfect little bomb that is ready to explode in your mouth.
I definitely recommend eating warm with a scoop of vanilla ice cream on top!
Have a good week! xx
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. cardamom or to taste
- 1 tsp. vanilla extract
- 1/2 cup pecan halves
- 1/2 cup cocoa powder
- 1 cup butter
- 1 1/2 cups all-purpose flour
- 2 cups white sugar
- 4 eggs
- 1/2 tsp. chili powder or to taste
- 1 cup heavy cream
- 8 oz. dark chocolate (bittersweet optional)
For the Brownies:
For the Ganache:
- Melt the butter and mix in the sugar first. Then add cocoa powder, cardamom, vanilla extract, eggs, flour, baking powder, salt and walnut halves.
- Bake at 350 degrees for 20 to 30 minutes in a 9 x 13 inch greased pan.
- Place the chocolate into a medium bowl.
- Heat the cream in a small sauce pan over medium heat.
- Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate and chili powder, and whisk until smooth.
- Allow the ganache to cool slightly before pouring over brownie. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier. Stick a toothpick in the center of the cake. If there is no batter left on the pick the center should be cooked
This sounds so yummy! Such a different recipe, I will have to try!
Thank you! I really like BOLD FLAVORS. What do you like?
Your posts always make me salivate. I love chocolate with chili powder so I know I will love this recipe. Not sure about my kids and spicy brownies – might have to eat the whole pan by myself.
haha, do it! Stefana, you deserve your own treat 🙂
OMG!!! I got to try this asap! Thanks for sharing, it looks absolutely delish!
Thanks Nathalie! Let me know if you like it!
Yummy these look so good!!
Thanks Laura. I am a chocoholic!
OMG girl how do you think of this stuff! It seems CRAZY AMAZING.
It’s Indian Girl problems lol. I need spice all the time!
This looks so delicious I can’t stand it! I absolutely love this recipe, and pretty sure I have the ingredients for it. It’s a nice balance between spicy and sweet. Thanks so much for sharing!
OMG, YES!!!I know it will turn out great! enjoy!
Please dont post things like this anymore.. they are way to yummy and way too much temptation!! Ha!!1 Love Love love the recipe and my husband will just die for these.
Hahahah! I’m sorry! I’ll try not to do that again in the future!
Those brownies look amazing. I am going to try this recipe 🙂
Thank you Azanique!! I hope you do try it!!