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Swede and cardamom brownies 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


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

Each serving contains

  • Energy

  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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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