Swede And Cardamom Brownies Recipe
- Serves 16 (makes 16 squares)
- 20 mins to prepare and 55 mins to cook
- 254 calories / serving
- 150g unsalted butter, plus extra for greasing
- 150g swede, peeled and cubed
- 300g classic 74% dark chocolate, broken into pieces
- 7 cardamom pods, seeds crushed
- 4 eggs
- 125g caster sugar
- crème fraîche, to serve
- blackberries and raspberries, to serve
For the drizzle
- 100g caster sugar
- 1 lemon, juiced
- ½ tsp ground ginge
- Preheat the oven to 180°C (gas 4) and 160°C (fan). Using nonstick baking paper, grease and line a 23cm square cake tin.
- Steam the swede for 15 minutes in a colander over a pan of hot water, then mash until smooth.
- In a heatproof dish set over a pan of simmering water, combine the chocolate, butter, and cardamom seeds.
- Stir until the butter has melted, then add the mashed swede. Set aside.
- Beat the eggs and sugar on high for 10 minutes, or until pale, mousse-like, and almost doubled in volume, using an electric hand whisk.
- Fold in the chocolate, then pour into the pan and bake for 45 minutes, or until the center is set. Allow to cool completely on a wire rack.
- Meanwhile, in a small saucepan, heat the sugar, lemon juice, and 75ml water until the sugar has dissolved.
- Bring to a boil, then reduce to a low heat and cook for 5 minutes, or until the sauce has thickened.
- Add the ginger and mix well. Cut the brownie into 16 squares, top with the crème fraîche and berries, then drizzle with the syrup to serve.
No results for your search, please try with something else.
Great! You've successfully subscribed.
Great! Next, complete checkout for full access.
Welcome back! You've successfully signed in.
Success! Your account is fully activated, you now have access to all content.