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Serves one 9 x 13 inch pan (about 2 dozen)
Lior Lev Sercarz, from "Mastering Spice" by Lior Lev Sercarz
1 teaspoon green cardamom pods (2 grams)
1 1⁄2 teaspoons pink pepper (3 grams)
1 teaspoon Urfa pepper (2 grams)
3⁄4 teaspoon ground cinnamon, preferably Vietnamese (2 grams)
Finely grind the cardamom and pink pepper together and immediately mix with the Urfa and ground cinnamon.
1 cup salted butter (226 grams), cut into tablespoons
1 cup semisweet chocolate chips (173 grams)
1 3⁄4 cups all-purpose flour (242 grams)
2⁄3 cup natural unsweetened cocoa powder (64 grams)
1⁄2 teaspoon kosher salt (5 grams)
6 large eggs (360 grams)
2 1⁄2 cups sugar (500 grams)
To make the brownies: Preheat the oven to 375°F. Line the bottom and all four sides of a 9 × 13-inch baking pan with parchment paper. If the paper won’t stay down, you can wet the pan a little before pressing in the paper.
Combine the butter and chocolate chips in a large microwave-safe bowl. Microwave for 1 minute and stir until smooth. If the chocolate and butter don’t melt completely, microwave for another 15 seconds and stir. Repeat, heating in 15-second intervals, until smooth. Let stand to cool slightly.
Sift the flour, cocoa powder, and salt into a medium bowl and whisk in the spice blend. Whisk the eggs in a large bowl until foamy. While whisking the eggs, add the sugar in a steady stream and whisk until the sugar dissolves. Add the butter-chocolate mixture and stir rapidly with a silicone spatula until fully incorporated. Add the dry ingredients and fold gently with the spatula until no traces of flour remain.
Scrape the batter into the prepared pan, spread it in an even layer, and bake until a toothpick inserted 1 inch from the edge comes out clean, 25 to 30 minutes. Cool completely in the pan on a wire rack.
To serve, lift the brownies out of the pan using the parchment paper and cut into 2-inch squares.
The brownies will keep in an airtight container at room temperature for up to 1 week or in the freezer for up to 3 months.
Ice Cream Brownie Bites
Make the batter with
Use only half the main spice blend in the batter.
In step 4, fill the muffin cups one-third of the way with batter and bake until a toothpick inserted into the center of a brownie comes out clean, about 15 minutes.
The baked brownie bites should come only halfway up the sides of the muffin cups.
In step 5, cool the brownies completely in the silicone molds or tins. Fill each cup to the rim with slightly softened vanilla ice cream, smoothing the tops. (You’ll need about 1 pint of ice cream.) Freeze until firm. If you’d like, you can sprinkle the remaining spice blend on top before serving. Otherwise, reserve the leftover spice blend for another use. The ice cream brownie bites can be frozen in an airtight container for up to 2 weeks.