Turkish Coffee Brownies : ground both coffee and cardamom bring this all American favourite to completely new level.
When my father returned from one of his travels to Turkey, during his active days, he brought home the idea of having coffee made with cocoa and cardamom. This precious spice brings smoky and citrus hint to any drink. Turkish coffee, when made, is very strong, rich with caffeine and it reminds me of Italian ristretto, short shot coffee.
Turkish coffee is served with sugar cubes aside. When cocoa and cardamom added, taste is rounded.
By rounded I mean rich, tasteful, smoky, minty and warm.
When using cardamom, I use small quantities since it has intense aroma and if I add too much it is very likely that spice takes over all the rest of the ingredients. The same happens with desserts, too. If the package is freshly opened, the aroma is stronger so when making sweets I am really very careful with it.
For this batch ( 7 x 7 inches) I used 1/3 teaspoon of ground cardamom only. When baking, brownies release the flavours so warm and beautiful that this makes these brownies a keeper, at least at my home.
- 1 stick butter (8 Tbsp)
- 4 Tbsp bitter cocoa
- ¾ cup sugar
- Pinch of salt
- 1 tsp vanilla extract
- 1 tsp ground coffee
- ⅓ tsp ground cardamom
- ¾ cup flour
- 2 eggs
- Spray 7 x 7 inch baking pan or cover the pan with baking paper and spray it.
- Preheat the oven to 180 C / 356 F.
- In a medium sided heavy bottom pot, combine butter and cocoa until butter is melted. Remove from heat.
- Add sugar, vanilla, salt, coffee and cardamom and mix with spatula.
- Add flour and eggs and stir until combined.
- Spread the batter into the pan.
- Bake for 20 minutes or until toothpick inserted in the middle cones out clean.
- Cool completely before serving.