The recipe says 1/4-1/2 tsp of Cardamom. How much should be used?

Cardamom can be a strong spice, so I recommend using ¼ tsp the first time you make these, and when you make them again (trust me you will) try ½ tsp next time.

Should bar chocolate or chocolate chips be used?

Be sure to use good quality white chocolate containing cocoa butter and not palm kernel oil. It can be in chip form or in a bar form.

Could green cardamom be used in this recipe?

I used ground black cardamom here, you can buy the whole pods and grind them if you have a spice grinder. I have not tried green cardamom in this recipe as of yet.

Would candied ginger be a good substitute for the ground?

Because I wanted a smooth textured brownie without any chunks, I chose to use ground ginger here as opposed to chopped candied ginger. I think the flavor of candied ginger here might be a bit strong.

If you like nuts in your brownies, you could try adding some chopped unsalted walnuts, I would not add more than 1/4 cup as this is a smaller pan of brownies.u003cbr/u003e

Chai Spiced White Chocolate Brownies

Ingredients

Units Scale

1 cup All Purpose Flour
1/4-1/2 tsp Ground Cardamom
1/2 tsp Ground Cinnamon
1/4 tsp Ground Ginger
1/2 tsp Baking Powder
Pinch of Salt
1/2 cup (1 stick) Unsalted Butter
3 ounces White Chocolate, chopped
1 Large Egg
2/3 cup Granulated Sugar
1 tsp Vanilla Extract

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Instructions

Heat the oven to 350 degrees, and line an 8x8x2 inch pan with aluminum foil. Grease the foil with butter. If you are using a glass pan, be sure to put the foil shiny side up.
In a small bowl, combine the flour, cardamom, cinnamon, ginger, baking powder, and salt and stir well to combine, or you can sift the mixture as well.
In a small saucepan over medium low heat, melt the unsalted butter and add the chopped chocolate, stirring with a rubber spatula until chocolate is melted. Remove the saucepan from the heat and add the egg, granulated sugar, and vanilla extract. Lightly beat the mixture with the rubber spatula until just combined, being careful not to overmix.
Stir in the flour mixture until the wet ingredients have absorbed the flour mixture.
Spread evenly into the foil lined pan, Bake for 20- 25 minutes, until the top has reached a light golden color. Let brownies cool, cut and serve.

Notes

The cardamom can be a bit strong, it is best to try making these with a 1/4 tsp first, and try using more the second time.

Author: thecoppertable
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Desserts and Baking

Nutrition

Serving Size: 1
Calories: 175
Sugar: 21
Sodium: 64
Fat: 4
Saturated Fat: 2
Unsaturated Fat: 2
Trans Fat: 0
Carbohydrates: 32
Fiber: 1
Protein: 3
Cholesterol: 24