• Mon - Sun : 8:30am to 9:30pm

chocolate cardamom brownies with chocolate pistachio icing


i love cardamom! i can't get enough of it, so i modified two other 'zaar recipes (32204 and 97213) to satisfy my cardamom craving. voilà, one more way to enjoy the subtle delights of cardamom.


# # # # # # # # # # # #


  1. Preheat over to 350f
  2. Grease two 8x8 glass pans or one larger pan
  3. In a large bowl
  4. Combine the butter and cocoa powder
  5. Add sugar
  6. Mix well
  7. Add eggs and stir until well combined
  8. Add vanilla
  9. Cardamom
  10. And salt
  11. Stir well
  12. Add in flour
  13. But do not overmix
  14. Spoon mixture into pan and bake for approximately 25 minutes
  15. Until toothpick inserted into middle comes out clean
  16. Set brownies on rack to dry
  17. Once brownies are out of the oven
  18. To make the ganache icing
  19. Using a double boiler
  20. Combine the chocolate
  21. Cream
  22. And butter
  23. Keep stirring until combined
  24. Remove mixture from heat
  25. Stir occasionally until cool
  26. Spread over brownies
  27. Top with chopped pistachios

Step 15

Total Time in Minute 40

Ingredients Count 11

cooking chocolate cardamom brownies with chocolate pistachio icing

See More Relate Photo



Unsweetened cocoa powder



Vanilla extract




Semisweet chocolate

Heavy whipping cream


You may Interest

3 layered tunisian tagine

tunisian tagine is not a stew! this dish is more similar to frittatas. this recipe is based on egg, meat, spinach and cheese. this beautiful egg based dish can be served as warm appetizer, as main dish with couscous and as finger food as well. serve cold 3 layered tunisian tagine

aarsis ultimate peach and goat cheese pizza

the sweetness of the warm peaches pairs perfect with the creaminess of the goat cheese and the hint of honey on a crispy crust is like a party in your mouth. aarsis ultimate peach and goat cheese pizza

ancho chile rub

great on steaks and roasts. you can add a little red cayenne pepper for an extra kick, if you like it spicy. ancho chile rub

apple crisp

apple crisp apple crisp

award winning tuna casserole

a rich, creamy casserole with popping flavor! i evolved this recipe from my mom's original, and won several awards with it when i was an army wife. there are never leftovers! award winning tuna casserole


take care!! these middle eastern sesame cookies are addictive, especially if you make them really small, about 1-2 inch round, so easy to pop into your mouth!! they are served with sweet turkish coffee or hot tea. barazek

barefoot contessa s pineapple margaritas

saw this on barefoot contessa this am and wanted to keep for safekeeping, so here ya go! barefoot contessa s pineapple margaritas

basic pie pastry crust tips tricks

your basic pie pastry recipe along with tips to help you make a most deliciously tender and flaky crust. from an article in my local newspaper basic pie   pastry crust   tips   tricks

black bean and cream cheese enchiladas

a nice warming meal for the cold months ahead! i don't see why you couldn't substitute canned black beans for the dried ones and just simmer with the spices for 30 minutes to make for a quicker meal. you can adjust the spiciness by leaving out the jalap black bean and cream cheese enchiladas

bli s grape muffins

a beautiful, no work recipe for grape muffin. i use this recipe for other muffins as well. just remember that if the fruit has high water content, put it on a saucepan and evaporate about 80% of the juice. it enhances the taste gr(ape)ly... bli s grape muffins

blueberry and walnut oatmeal

blueprint magazine, march/april 2007. blueberry and walnut oatmeal

blueberry blintzes

i found this recipe from crisco oil in a very old hadassah magazine stuffed in the back of a drawer in my grandmother's house. it's a favorite of mine. i think the nutmeg and lemon give the blueberries an exceptional flavor. i usually make it with milk (1 blueberry blintzes

Tasting food recipes. Cooking.

Follow the food story Find cooking methods, recipes, tastings and everything about food here.

Follow us