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SUGAR & STILETTOS RECIPES
Nanci Christopher for Casey Neidorf
October 8, 2010

CARDAMOM SQUARES
With Vanilla Buttercream Frosting
From Patricia Helding’s
FAT WITCH BROWNIES BOOK

Ingredients:

BARS:

10 tablespoons (1 ½ sticks) unsalted butter
1 cup granulated sugar
2 large eggs
½ teaspoon pure vanilla extract
1 cup unbleached flour
¼ teaspoon baking soda
1 teaspoon cinnamon
1 ½ teaspoons ground cardamom

FROSTING: (Optional)

4 tablespoons (1/2 stick) unsalted butter, softened to room temperature
1 teaspoon pure vanilla extract
1 cup of confectioner’s sugar
1 tablespoon half-and-half

TO MAKE THE BARS:

GREASE a 9 x 9 inch baking pan with butter. Dust with flour and tap out the excess.

PREHEAT THE OVEN to 350F degrees.
MELT the butter in a small saucepan over low heat and set aside to cool.

CREAM the sugar, eggs, and vanilla in a large bowl until smooth. ADD the butter when cooled and mix well to combine.

MEASURE the flour, baking soda, cinnamon, and cardamom and sift together directly into the batter. MIX gently until well combined and no trace of the dry ingredients remains.

SPREAD THE BATTER evenly in the prepared baking pan and bake for 22 minutes or until a toothpick inserted in the center comes out clean with only crumbs, not batter, on it. The top should be golden brown and the edges pulling away from the sides of the pan.

REMOVE from the oven and let cool on a rack for 1 hour. Cut just before serving.

MAKES 12 to 16 bars.

FOR THE FROSTING:

CREAM the butter and vanilla together in a medium bowl, using either an electric mixer on medium speed or a spoon.

MEASURE and then sift ¾ cup confectioner’s sugar directly into the bowl and mix until smooth. SIFT in the remaining ¼ cup of confectioner’s sugar alternately with the half-and-half and mix until light and fluffy.

SPREAD on cooled bars and refrigerate to set the frosting.

MAKES 1 cup (enough for the 9 x 9 pan)

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