Orange and cardamom brownies
You can make these a little ahead of time if you wish, as they will stay moist for a few days once sealed in a container.
SERVES
12
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
35
MINUTES
Ingredients
180g dark chocolate, broken into small even-sized pieces
180g soft butter
3 eggs, lightly beaten
250g golden caster sugar
80g plain flour, sieved
40g cocoa powder, sieved
½ tsp ground cardamom, sieved
the zest of an orange
Method
Preheat your oven to 170°C and line an 8-inch square tin with parchment.
Melt the chocolate and butter in a heavy-based saucepan over a low heat and set aside.
Whisk the eggs and sugar together until it has doubled in volume. You just want it to be pale in colour, not whisked to a stiff peak stage. Fold in the slightly cooled chocolate mixture. Add the flour, cocoa and cardamom and fold these in as well as the orange zest.
Scoop your mixture into the prepared tin and bake for about 35 minutes, until the top is cracked and there is no wobble left in the centre. It will also firm up a little more as it cools. Allow to cool completely in the tin and then cut to your desired size. Sieve some more cocoa powder over the brownies just before serving.
