3-Spice Brownies

Preheat the oven and prepare pan: Preheat the oven to 350°F. If using a ceramic or glass baking dish, the oven temperature should be set to 325°F. Butter the sides of a 9x9-inch cake pan or baking dish. Cut 2 strips of parchment paper that are wide enough to fit the width of the pan and long enough to cover at least 2 inches up the sides, and line the pan. Lightly butter the parchment paper and set the pan aside.

Melt the chocolate: Fill a medium pot with at least 2 inches of water. Set it over medium heat to bring the water to a gentle boil. Place a medium heat-proof bowl on top of the pot. The boiling water should not touch the bottom of the bowl. This is your double-boiler. Add the chocolate and butter into the bowl and gently stir with a rubber spatula until smooth. Remove the bowl from heat and stir in the brown sugar, cardamom, cinnamon, cloves, and salt until fully combined. Set the bowl aside to cool for 7 to 10 minutes, until the mixture comes to room temperature.

Add the eggs: Add eggs and use a handheld electric mixer on high speed to whisk until the batter looks shiny and smooth, 1 minute to 1 minute 30 seconds.

Add the flour and walnuts: Add flour and mix on low speed until smooth and no dry pockets of flour are visible. Try not to overmix the batter. Fold in the walnuts with a rubber spatula, until evenly distributed.

Bake the brownies: Use a rubber spatula to scrape the batter into the prepared cake pan and spread it out evenly. Bake for 25 minutes or until a toothpick inserted in the center comes out with moist crumbs.

Cool, decorate, and serve: Transfer the cake pan onto a wire rack until fully cooled. Then, use the parchment paper slings to lift out the brownies. Using a sifter, sieve, or small shaker to dust the tops with cocoa powder and sprinkle with the dried rose petals. Left on the counter, they are best eaten within 1 to 2 days. You can refrigerate them for 3 to 4 days.