It is very difficult to improve on a classic like fudgy, chocolate brownies. I was curious, however, if you could make a brownie with white chocolate. It turns out you absolutely can, especially if you add some Cardamom Infused Maple Syrup to bolster it. The results were chewy and moist like a brownie with a bit of flair from the cardamom. I felt the whole shebang needed a little extra texture so I tossed in some chopped pistachios and that was an especially inspired idea. White chocolate + maple + cardamom + pistachios = some kind of heaven.
Cardamom Maple White Chocolate Brownies
- 8 Tbsp butter
- 4 oz white chocolate
- 2 eggs
- ½ tsp salt
- ½ cup sugar
- 1/3 cup Runamok Cardamom Infused Maple Syrup
- 1 tsp vanilla
- ¾ cup flour
- 1/3 cup chopped pistachios
Preheat the oven to 325 and grease an 8 x 8 pan.
Melt the butter and white chocolate together over a double boiler or very low heat then let cool. In a separate bowl, mix the eggs, salt, sugar, and maple syrup together. Add the flour and chocolate mixture. When fully blended, fold in the pistachios.
Pour the batter into the pan and bake in the oven for about 30 – 40 minutes. When you test with a fork, it should come out clean but the center should still be moist.
Cool and then cut into squares to serve.
