Cardamom Orange Brownies
DATE: August 08, 2026
Two flavor worlds, one perfect harmony. Our Zest of Both Worlds Cardamom Orange Spice takes the stage in these fudgy, eight ingredient brownies: bright citrus zest hits the high notes while warm, earthy cardamom keeps the bassline steady. It's a duet your taste buds didn't know they needed, with rich melted chocolate, balanced sweetness, and a spice blend that turns every square into an encore-worthy bite. twelve brownies, one seriously good remix.
- Time: 1 hour
- Serves: 12
Featured product
- ¾ cup unsalted butter, plus more for greasing
- 7 ounces semi-sweet chocolate, cut into large chunks, or chips
- 1 tbsp Healthy On You® Zest of Both Worlds Cardamom Orange Spice
- ½ teaspoon fine sea salt
- 3 large eggs
- ½ cup granulated sugar
- ½ cup light brown sugar
- ⅔ cup all-purpose flour
Directions
- Preheat the oven to 350˚F. Grease a square (8x8-inch) brownie pan and line with parchment, leaving enough overhang on two sides to lift the brownies out later.
- In a medium glass bowl, melt the butter in the microwave (or on the stovetop, if preferred). Add the Zest of Both Worlds spice blend and let it sit for 10 minutes, stirring occasionally so the butter doesn't harden.
- Add the chocolate and microwave in 15-second intervals, stirring in between, so the chocolate and butter are well combined. Add the sea salt.
- In the bowl of a stand mixer, combine the eggs and both sugars and beat on high speed until the mixture looks pale, thick, and creamy, 3 to 4 minutes.
- Using a spatula, fold the chocolate mixture into the egg mixture by gently scooping up some egg mixture from the bottom and folding it over the chocolate at the top until fully combined.
- Fold in the flour until you no longer see flecks of flour, making sure not to overmix.
- Transfer the batter to the prepared pan and use a spatula to spread it into an even layer. Bake until a toothpick inserted in the center comes out with a few moist crumbs, 30 to 35 minutes.
- Allow to cool completely on a wire rack for 1 hour before using the parchment overhang to remove from the pan. Cut into 12 squares.
Store in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.
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