Chocolate Cardamom Brownies With Chocolate Pistachio Icing Recipes

Steps:

• Preheat over to 350°F.
• Grease two 8x8 glass pans or one larger pan.
• In a large bowl, combine the butter and cocoa powder.
• Add sugar, mix well.
• Add eggs and stir until well combined.
• Add vanilla, cardamom, and salt, stir well. Add in flour (until combined), but do not overmix.
• Spoon mixture into pan(s) and bake for approximately 25 minutes (depending on pan size), until toothpick inserted into middle comes out clean.
• Set brownies on rack to dry.
• Once brownies are out of the oven, to make the ganache icing, using a double boiler, combine the chocolate, cream, and butter. Keep stirring until combined.
• Remove mixture from heat. Stir occasionally until cool. Spread over brownies. Top with chopped pistachios.

Steps:

• For brownies heat oven to 350 degrees. Spray a 9x13 pan with non stick cooking spray.
• In large microwave safe bowl place butter and microwave until melted.
• Stir in sugar and vanilla.
• Add eggs one at a time, hand beating well with spoon after each addition.
• Add cocoa; beat until well blended.
• Add flour, baking powder and salt; beat well.
• Stir in nuts if desired.
• Pour batter into prepared pan and bake for 30 - 35 minutes (I underbake mine for 25 minutes).
• Drop icing on hot brownies and spread with a rubber spatula as icing melts. Cool completely and cut into bars.
• For icing. Melt butter then wisk in the cocoa, butter and powder sugar. Icing will be thick but will melt when placed on hot brownies and make like a thin chocolate coating. The brownies are still good without the icing but what the heck, go for it!

Steps:

• Heat oven to 350°F Line an 8x8x2" baking pan with non-stick foil or parchment paper - leaving an edge so you can lift the brownies out of the pan later.
• In a large microwave safe bowl, combine butter and bittersweet chocolate. Microwave 1 minute, stir and then microwave for an additional 30 seconds. Stir until melted and smooth.
• Add sugar and espresso powder and mix until combined. Add eggs and vanilla and stir until eggs are incorporated.
• Stir in flour and salt until just combined.
• Fold in Kisses (or chocolate chips) and nuts.
• Pour into prepared pan and bake at 350F for 30-35 minutes.
• Cool 15 minutes and then using foil edges lift brownies from pan; cool completely on a wire rack.
• Cut into squares and garnish with additional chopped pistachios if desired.

Steps:

• Make the cookies:
• Cook butter and cardamom in a small saucepan over medium heat, stirring occasionally, until butter is golden brown and fragrant, 6-8 minutes. Let stand 15 minutes, then strain butter through a fine-mesh sieve into a small bowl. Freeze until just firm, about 15 minutes.
• Meanwhile, whisk flour, salt, and baking powder in a small bowl.
• Transfer butter to the bowl of a stand mixer fitted with the paddle attachment; add sugar. Beat on medium-high speed until pale and well combined, about 2 minutes. Add egg and beat until combined, scraping down sides of bowl as needed. Add dry ingredients and pistachios and beat on low speed just until combined.
• Turn out dough onto a clean work surface. Divide in half. Place each half on a 9x13" sheet of parchment paper with the long end facing you. Roll dough into 2 logs about 1 1/2" in diameter. Wrap each in parchment paper, making sure to cover ends completely. Chill until firm, at least 1 hour or up to overnight.
• Position racks in upper and lower thirds of oven; preheat to 350°F. Let dough stand at room temperature until soft enough to slice, about 15 minutes. Slice logs into 1/4"-thick rounds. Arrange rounds on 2 parchment-lined rimmed baking sheets about 1" apart. Bake cookies, rotating sheets halfway through, until bottoms are lightly golden, 12-15 minutes. Transfer sheets to wire racks and let cool.
• Make the glaze and assemble the cookies:
• Combine chocolate and oil in a small heatproof bowl. Heat in 10-second intervals in microwave, stirring, until melted and combined, 30-40 seconds total.
• Dip cookies halfway into melted chocolate and transfer to parchment-lined baking sheets. Sprinkle chocolate with pistachios. Chill until chocolate is set, about 10 minutes.
• Do ahead
• Dough can be made up to 2 weeks ahead; keep frozen. Let stand at room temperature until soft enough to slice, about 30 minutes.