Swede And Cardamom Brownies Recipe
- Serves 16 (makes 16 squares)
- 20 mins to prepare and 55 mins to cook
- 254 calories / serving
Ingredients
- 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
Directions
- 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.