Turkish Coffee Brownies with Cardamom and Pistachios

Fudgy, intensely chocolatey brownies infused with the rich aroma of Turkish coffee and warm cardamom, topped with crunchy pistachios. A delightful twist on a classic dessert.

Prep Time

15 minutes

Total Time

45 minutes

Calories

335

Level

Easy

Yields

9 servings

Cost

£0.80

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

0.5cupUnsalted Butter(1 stick (113g))

£1.20

6ozBittersweet Chocolate(finely chopped (170g), at least 70% cacao)

£2.50

2tablespoonsTurkish Coffee(finely ground)

£0.30

0.5teaspoonCardamom(ground)

£0.15

2Eggs(large)

£0.60

0.8cupGranulated Sugar

£0.25

1teaspoonVanilla Extract

£0.10

0.5cupAll-Purpose Flour

£0.10

0.3teaspoonSalt

£1.20

0.3cupPistachios(roughly chopped, for topping)

£0.80

Total Cost

£7.20

£0.80 per serving

The Method

1
Preheat oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2
In a double boiler or heatproof bowl set over a simmering pot of water (making sure the bottom of the bowl doesn't touch the water), melt the butter and chocolate together, stirring occasionally until smooth. Remove from heat.
3
Stir in the Turkish coffee and cardamom into the melted chocolate mixture. Let it bloom for about 2 minutes.
4
In a separate bowl, whisk together the eggs, sugar, and vanilla extract until light and slightly pale.
5
Pour the egg mixture into the melted chocolate mixture and gently fold until just combined. Be careful not to overmix.
6
In a small bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, gently folding until just combined. Again, avoid overmixing.
7
Pour the batter into the prepared baking pan and spread evenly.
8
Sprinkle the chopped pistachios evenly over the top of the brownie batter.
9
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Do not overbake for fudgy brownies.
10
Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and serve.

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My Notes

Nutrition Information

Nutrition per serving (72g)

335 kcal / 1402 kJ

Carbs

32g

12% of RDA

Fat

22g

31% of RDA

Protein

10% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

23 g

26% of RDA

Sodium

90 mg

4% of RDA

Saturated Fat

13 g

65% of RDA

Chef's Tips

For an even fudgier texture, chill the brownies in the refrigerator for at least 30 minutes before cutting.

Adjust the amount of Turkish coffee and cardamom to your preference. A little extra of either can really enhance the flavor.

Use high-quality bittersweet chocolate for the best flavor.

Don't overmix the batter! This is crucial for achieving a fudgy texture. Overmixing develops gluten, which can result in tough brownies.

Store leftovers in an airtight container at room temperature for up to 3 days.

Cooking Equipment

Oven

8x8 inch baking pan

Double boiler or heatproof bowl and saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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