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- Kristin 

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Milk Chocolate Cardamom Brownies with Vanilla Bean Frosting

Milk Chocolate Cardamom Brownies with Vanilla Bean Frosting

Would anyone like a brownie?

There are about 8,000 brownies in my house right now. It took quite a while to get this recipe right but I am so very happy with the final product. 

I really wanted to create a holiday brownie recipe. As I discovered throughout the development process, sometimes it is better for a recipe to subtly whisper "holiday" rather than scream it with bright red frosting and peppermint. I reiterate the word “sometimes” in my previous statement. I do love all things chocolate peppermint. And red frosting….with gold glitter.

My perfect brownies are fudgy, moist and chewy with a shiny, crinkled top. I worked hard to ensure these beauties fit the description perfectly. I went with milk chocolate because it pairs perfectly with the cardamom. Speaking of which, the spice in these brownies is incredible. The flavor of cardamom is difficult to describe but I would use the terms aromatic, warming and spicy. It kind of makes you want to curl up with a big mug of chai tea. 

A few important notes. This recipe is pretty simple, but be sure to practice patience in a few key areas. Use room temperature eggs, cool the melted chocolate mixture and wait for the brownies to mostly cool before enjoying. Also, while the recipe works with milk chocolate chips, I highly recommend using your favorite high quality bar of milk chocolate.


Milk Chocolate Cardamom Brownies with Vanilla Bean Frosting
Makes a 9 x 9 pan*

Milk Chocolate Cardamom Brownies

Vanilla Bean Frosting


Shop the products I used in this recipe!


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