I'm going to have to be swift with my posts for the next while, I've taken a few days off and my little one will not accept any time being spent in front of the computer, but I wanted to get this recipe up because it's Browniebabe time again, and I've been saving these for this very moment.
This is my third Browniebabe entry and I'm still not a babelicious enough. So, as I've tried two brunettes already, I think it's time to go blond. Peroxide, straight-from-the-bottle blond. Adapted from a recipe in How to be a Domestic Goddess I replaced macadamia nuts with, would you believe it, pistachio's and added some orange zest and ground cardamom seeds to make a sweet and delicately fragranced blondie. They turn a beautiful shade of gold in the oven, remaining fudgy and studded with slivers of jade nuts. The combination of orange and cardamom is one that has proven intoxicating for centuries and if you have orange flower-water use it, it will give an extra measure of potency that will have you (and anyone else you allow within devouring distance of these) coming back for more.
Bronzed, bejewelled and perfumed, they sound like the perfect blond to me.
ORANGE, CARDAMOM & PISTACHIO BLONDIES
- 125g unsalted butter
- 250g white chocolate
- 4 large eggs
- 1 teaspoon salt
- 350g caster sugar
- zest of 1 orange
- 1 level tsp cardamom seeds ground (you may need 2-3 tsp cardamom pods to get this amount of seeds)
- few drops of orange flower water (optional)
- 300g plain flour
- 200g pistachio nuts
- Preheat the oven to 170 C and butter a 25 x 20 x 5cm tin. Melt the butter and chocolate either in a microwave or a double boiler, and set aside to cool slightly. In a large bowl, beat the eggs with the salt until light and beginning to increase in volume, then add the sugar, orange zest, orange flower-water (if using) and ground cardamom, and continue beating until really thick and creamy.
- Beat in the the slightly cooled chocolate mixture with a large spatula and thn add the flour and nuts, folding in gently. Pour into the prepared tin and bake for 35 minutes or until golden and set on top but with a wobble in the centre. Let cool completely in the tin and then cut to whatever size you see fit, though be warned they are sweet, even for me!
Makes up to 16 blondies.
I don't think I've ever had the orange/cardamom combination before - but your recipe makes me really want to try it! I love blondies!
Posted by: Deborah | July 23, 2007 at 03:41 PM
Now that is one original brownie. You are definitely babe worthy.
Posted by: Cheryl | July 23, 2007 at 05:27 PM
Ooh I want to enter this time, when is the closing date?? I think I'll be up against stiff competition with this one!!
Posted by: Sarah Bell | July 23, 2007 at 06:19 PM
Wow, Laura, these are sinful!
Posted by: Patricia Scarpin | July 23, 2007 at 08:58 PM
wow - this is what i call a brownie. yum, yum, thanks for joining!
Posted by: myriam | July 23, 2007 at 09:21 PM
Those are some fancy brownies.
Posted by: peabody | July 23, 2007 at 11:48 PM
Deborah: I got addicted to orange & cardamom when I made the salad for Lisa & Kelly's thighs!
Cheryl: We'll see if blondes have more fun!
Sarah: The closing date is August 17th, follow the link in the first paragraph for all the details.
Patricia: Sinful they may be but it didn't stop my brother from eating four of them!
Myriam: I can't wait for the round-up.
Peabody: Thanks, but give me your hot chocolate cake anyday!
Posted by: Laura | July 24, 2007 at 11:22 AM
I adore blondies, but these bombshells are over the top exotic, definite browniebabes.
Posted by: Callipygia | July 24, 2007 at 08:44 PM
Wow! Those are some kind of blondie...love the flavor combination! :)
Posted by: joey | July 25, 2007 at 11:14 AM
blonde and a bombshell! My they do look delicious , what with the added plus of pistachios!
Posted by: veron | July 25, 2007 at 06:17 PM
I love orange, cardamom, and pistachios, so these seem absolutely made for me.
Posted by: Hilda | July 26, 2007 at 06:16 PM
These are definitely quite the bombshell, what great flavor combos!
Posted by: Amy | July 26, 2007 at 06:25 PM
I know one NATURAL blonde who would love these!!!!
Posted by: Lorraine@italianfoodies | July 26, 2007 at 09:32 PM
How did the pistachios turn out in this recipe? I read in HTBADM that the pistachios tend to get a bit rubbery when baked in a brownie. I was bummed because I was thisclose to using them in mine, but went with walnuts instead because Miss Nigella made me afraid to use pistachios!! Maybe I'll give 'em a shot next time.
Posted by: Mehgan | July 26, 2007 at 10:13 PM
Woops, I meant HTBADG (for How To Be A Domestic Goddess). Don't know where that M came from!!
Posted by: Mehgan | July 26, 2007 at 10:13 PM
Gorgeous babe there Laura! I love the combination of flavors. I can only imagine how it tasted, hmmm
Posted by: Tartelette | July 27, 2007 at 08:44 PM
Lorraine: I had only one blonde in mind when I made these!
Mehgan: I left the pistachios whole and the baking time seemed to be short enough to prevent them becoming rubbery, I wouldn't say they were crunchy but there was enough bite to contrast with the fudginess of the blondies.
Thanks Helen I can't wait to see yours!
Posted by: Laura | July 27, 2007 at 10:18 PM
Hey Laura,
I baked these last night as I'm cooking dinner tonight so thought they'd be nice with coffee as a dessert. Brought some into work today and they were devoured! I might have been a tad heavy handed on the cardamom but other than that, they're fantastic. I've a lead on where to score myself some blackberries so hopefully i'll have stories of jams, crumbles & sorbets this time next week!
Sarah
Posted by: Sarah | September 11, 2007 at 10:59 AM
wow, i love the name and the dish!!! sweet and sexy!:)
Posted by: Mansi | September 13, 2007 at 12:08 AM
I have just discovered your blog and this recipe by chance. I love brownies, but I don't think I've ever thought of something as fantastic as this one sounds and looks and will HAVE to make this.
Posted by: Choclette | September 29, 2009 at 07:04 PM