(The Nosher via JTA) — I was first introduced to Turkish coffee in Israel. Prepared in the traditional copper cezve, it was served piping hot and in beautiful, delicate cups. I quickly became enamored of its strong flavor and clean, robust taste unmarred by sugar.
In addition to the pure taste of coffee, there was another flavor I couldn’t quite place. When I asked the brewer what it was, he told me it was cardamom. It seemed a strange combination at first, but as I kept drinking I found it was enjoyable — like a stronger, undiluted version of a dirty chai (Indian-spiced tea).
Coffee and cardamom have since become one of my favorite flavor pairings. It’s a pairing that has found its true home in these deep, dark, ridiculously fudgy brownies.
Now I know people have fierce opinions when it comes to brownies; fudgy or cakey? Cocoa or chocolate or both? Chemical leavening or just eggs?
But I am a firm brownie purist: All brownies should be fudgy, with crackly tops, edges for those who like them, made with both cocoa and chocolate. You can leave out the coffee and cardamom for a more classic treat, or embrace the Middle Eastern flavors and embellish these already indulgent brownies with a cinnamon-spiced caramel and flaked salt for an over-the-top, just-what-your-January-needs hit of decadence.
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