Ingredients
Equipment
Method
- Preheat your oven to 175°C (350°F). Grease and line the baking pan with parchment paper for easy removal.
- In a mixing bowl, combine the flour, cocoa powder, baking powder, salt, and ground cardamom. Whisk until well mixed.
- In another bowl, whisk together the melted butter, coconut sugar, eggs, milk, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix!
- Pour the brownie batter into the prepared baking pan, spreading it evenly.
- Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool in the pan for 10 minutes, then transfer them to a cooling rack to cool completely.
- Once cooled, cut into 12 neat squares.
- Drizzle date caramel over each brownie piece and finish with crushed nuts or coconut flakes if desired.
Nutrition
Notes
These Light Cardamom Brownies are versatile – feel free to swap the coconut sugar for regular brown sugar if you prefer.
Don’t forget to experiment with your toppings; adding a pinch of sea salt over the date caramel enhances its flavor wonderfully!
For storage, keep them in an airtight container at room temperature for up to three days or refrigerate them for a longer shelf life.
Enjoy the indulgence guilt-free!
Don’t forget to experiment with your toppings; adding a pinch of sea salt over the date caramel enhances its flavor wonderfully!
For storage, keep them in an airtight container at room temperature for up to three days or refrigerate them for a longer shelf life.
Enjoy the indulgence guilt-free!