cardamom banana brownies

cardamom banana browniesLast night, I was told that my latest batch of brownies tasted “Indian,” which makes sense, since I sprinkled in a heaping teaspoon of ground cardamom, a super aromatic Indian spice that infused my chocolate squares with a warm, resinous, herbal flavor and tang.  On top of the spice, I folded in some sweet banana for smoothness.  I personally loved the resulting flavor, which improved over time, tasting most excellent on Day 2 and still going strong until the last, moist crumb was finished on Day 3.  Here’s the recipe:

1 cup semi-sweet chocolate chips + additional ½ cup
1 oz unsweetened chocolate
6 tbs unsalted butter
1 cup light brown sugar, packed
2 large eggs
1/2 overripe banana, mashed
3/4 cup flour, sifted
1 tablespoon unsweetened cocoa powder
1 teaspoon ground cardamom
1/3 teaspoon salt
1/2 cup pistachios (optional)
Preheat oven to 325 degrees. Lightly grease the bottom of an 8×8 baking pan with butter or cooking spray. 
Melt butter in a saucepan over medium low heat, then reduce heat to low and add the 1 cup of semi-sweet chocolate chips with the 1 oz of unsweetened chocolate. Cook and stir over low until smooth, then cool for 5 minutes or so.
Mix flour, cocoa, cardamom and salt together and set aside.
Combine sugar, eggs, and banana in a separate bowl-stir until combined. 
Add melted chocolate to sugar-egg-banana mixture.  Stir together.
Stir in dry ingredients until just combined.
Fold in that last 1/2 cup chips and pistachios.  
Bake 35-40 minutes.  Cool before cutting.  Chill first for easier cutting.
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