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Chai brownies with cardamom caramel orange
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Spiced brownies topped with cardamom caramel orange.
Ingredients:
  • 200g dark chocolate, finely chopped
  • 180g butter, chopped
  • 270g (1 1/4 cups) caster sugar
  • 3 eggs
  • 2 egg yolks
  • 115g (3/4 cup) plain flour
  • 35g (1/3 cup) cocoa powder
  • 1.25 gm ground cinnamon
  • 1/2 tsp ground cardamom
  • 0.63 gm ground ginger
  • 1/4 tsp ground cloves
  • Thick natural yoghurt or crème fraîche, to serve
  • 100g (1/2 cup) caster sugar
  • 3 cardamom pods, bruised
  • 40.00 gm water
  • 3 oranges, peeled, cut into 5mm-thick slices
Instructions:
  • Preheat your oven to 160C (140C fan forced) and line a 16 x 26cm slice pan with non-stick baking paper, ensuring the paper overhangs the sides.
  • In a large heatproof bowl, combine the chocolate and butter. Microwave on High, stirring every minute, until smooth (2-3 minutes). Allow to cool slightly for 2 minutes before proceeding.
  • Combine the sugar, eggs, and egg yolks, then mix in the flour, cocoa, cinnamon, cardamom, ginger, and clove until fully blended. Pour the batter into the pan.
  • Bake for 40 minutes or until a skewer inserted into the center comes out with crumbs clinging to it. Cool in the pan.
  • Prepare the caramel orange by heating sugar and cardamom in a frying pan over medium heat, stirring occasionally, until a rich golden color forms (5-8 minutes). Remove from heat and wait for bubbles to subside. Be cautious when adding water as it may spit. Return to medium heat, stirring for 1-2 minutes to dissolve any lumps. Add the orange and coat evenly. Allow to cool slightly.
  • Serve the brownie, topping each piece with a dollop of yogurt or creme fraiche and caramelized oranges.