Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Swede and cardamom brownies recipe

44 ratings

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
Vegetarian
Gluten-free

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

Perfect with:

Tesco Classic 74% Dark Chocolate
Made with 74% cocoa solids, for a gentle, woody flavour

Each serving contains

Energy
1060kj
254kcal 13%
Fat
15g 22%
Saturates
9g 43%
Sugars
25g 28%
Salt
0.1g 1%

of the reference intake
Carbohydrate 26.9g Protein 3.1g Fibre 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.

See more Baking recipes