Swede and cardamom brownies recipe
Gorgeously gooey, these cardamom-spiced brownies make a delicious pudding. Swede, a root veg which is actually a turnip-cabbage hybrid has a sweet, earthy flavour that works wonderfully in this brownie recipe. Serve with a dollop of crème fraiche and a handful of fresh berries.
See method- Serves 16 (makes 16 squares)
- 20 mins to prepare and 55 mins to cook
- 254 calories / serving
- Gluten-free
- Vegetarian
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 ginger
Each serving contains
- Energy
- 1060kJ 254.0kcal
- Fat
- 15g
- Saturates
- 9g
- Salt
- 0.1g
- Sugars
- 25g
of the Reference intake
Carbohydrate 26.9gProtein 3.1gFibre 0.7g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 23cm square cake tin with nonstick baking paper. Steam the swede in a colander over a pan of simmering water for 15 mins and then mash until smooth.
- Meanwhile, put the chocolate, butter and cardamom seeds in a heatproof bowl over a pan of simmering water. Stir until melted, then stir in the mashed swede. Set aside.
- Using an electric hand whisk, beat the eggs and sugar on high for 10 mins, or until pale, mousse-like and almost quadrupled in volume. Fold into the chocolate, then pour into the tin and bake for 45 mins, until firm in the middle. Leave to cool on a wire rack.
- Meanwhile, put the sugar, lemon juice and 75ml water in a pan and heat gently until the sugar has dissolved. Bring to the boil, then simmer for 5 mins, or until thickened. Stir in the ginger. To serve, cut the brownie into 16 squares, top with the crème fraîche and berries, then drizzle the syrup on top.
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