Cardamom Maple White Chocolate Brownies

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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 the white chocolate.  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.

The only thing left to do was name them.  Perhaps I’m too literal but the term ‘brownies’ was problematic for me for something that is not brown.  I proposed ‘Whities’ but Eric nixed that (‘Mighty Whiteys’ and ‘Tighty Whiteys’ were also rejected).  So they will remain ‘brownies’ to describe more of a category than a color.  And to make sure none of the major players felt left out, I put them all in the title.  It is a mouthful but once you try one, you’ll see they should all get top billing. Enjoy.

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.