Desserts

Cardamom Tahini Swirl Skillet Brownies

Step 1 of 7

Place the ingredients for the tahini swirl into the into a small mixing bowl and mix until smooth. Cover and place into the freezer until thickened.

For the tahini swirl

12g butter (melted)
65g tahini
1/2 tsp vanilla extract
15g coconut sugar or maple syrup

For the brownies

200g 85% or higher good quality dark chocolate
100g raw grass-fed salted butter
155g coconut sugar
3 eggs
1 tbsp vanilla extract or 1 tsp vanilla paste 3
5g ground almonds
30g arrowroot flour
2 tbsp cacao powder
20 Seeds of cardamom pods (ground)

For the tahini swirl

0.42oz butter (melted)
2.28oz tahini
1/2 tsp vanilla extract
0.53oz coconut sugar or maple syrup

For the brownies

7oz 85% or higher good quality dark chocolate
3.5oz raw grass-fed salted butter
5.43oz coconut sugar
3 eggs
1 tbsp vanilla extract or 1 tsp vanilla paste 3
0.18oz ground almonds
1.05oz arrowroot flour
2 tbsp cacao powder
20 Seeds of cardamom pods (ground)

Step 2 of 7

Melt the chocolate and butter together over a bain marie. Stir frequently until melted then set aside to cool for 5 minutes.

For the tahini swirl

12g butter (melted)
65g tahini
1/2 tsp vanilla extract
15g coconut sugar or maple syrup

For the brownies

200g 85% or higher good quality dark chocolate
100g raw grass-fed salted butter
155g coconut sugar
3 eggs
1 tbsp vanilla extract or 1 tsp vanilla paste 3
5g ground almonds
30g arrowroot flour
2 tbsp cacao powder
20 Seeds of cardamom pods (ground)

For the tahini swirl

0.42oz butter (melted)
2.28oz tahini
1/2 tsp vanilla extract
0.53oz coconut sugar or maple syrup

For the brownies

7oz 85% or higher good quality dark chocolate
3.5oz raw grass-fed salted butter
5.43oz coconut sugar
3 eggs
1 tbsp vanilla extract or 1 tsp vanilla paste 3
0.18oz ground almonds
1.05oz arrowroot flour
2 tbsp cacao powder
20 Seeds of cardamom pods (ground)

Step 3 of 7

Grease the frying pan and set to one side. Pre-heat the oven to 180°C/160°C fan-assisted.

For the tahini swirl

12g butter (melted)
65g tahini
1/2 tsp vanilla extract
15g coconut sugar or maple syrup

For the brownies

200g 85% or higher good quality dark chocolate
100g raw grass-fed salted butter
155g coconut sugar
3 eggs
1 tbsp vanilla extract or 1 tsp vanilla paste 3
5g ground almonds
30g arrowroot flour
2 tbsp cacao powder
20 Seeds of cardamom pods (ground)

For the tahini swirl

0.42oz butter (melted)
2.28oz tahini
1/2 tsp vanilla extract
0.53oz coconut sugar or maple syrup

For the brownies

7oz 85% or higher good quality dark chocolate
3.5oz raw grass-fed salted butter
5.43oz coconut sugar
3 eggs
1 tbsp vanilla extract or 1 tsp vanilla paste 3
0.18oz ground almonds
1.05oz arrowroot flour
2 tbsp cacao powder
20 Seeds of cardamom pods (ground)

Step 4 of 7

Place the coconut sugar, eggs, cardamom, and vanilla into the bowl of a stand mixer with a whisk attachment and mix on medium-high until smooth. The mixture should form thick ribbons when the whisk is lifted.

For the tahini swirl

12g butter (melted)
65g tahini
1/2 tsp vanilla extract
15g coconut sugar or maple syrup

For the brownies

200g 85% or higher good quality dark chocolate
100g raw grass-fed salted butter
155g coconut sugar
3 eggs
1 tbsp vanilla extract or 1 tsp vanilla paste 3
5g ground almonds
30g arrowroot flour
2 tbsp cacao powder
20 Seeds of cardamom pods (ground)

For the tahini swirl

0.42oz butter (melted)
2.28oz tahini
1/2 tsp vanilla extract
0.53oz coconut sugar or maple syrup

For the brownies

7oz 85% or higher good quality dark chocolate
3.5oz raw grass-fed salted butter
5.43oz coconut sugar
3 eggs
1 tbsp vanilla extract or 1 tsp vanilla paste 3
0.18oz ground almonds
1.05oz arrowroot flour
2 tbsp cacao powder
20 Seeds of cardamom pods (ground)

Step 5 of 7

Carefully pour in the melted chocolate, mix on low until combined. Remove the bowl from the stand mixer then add the remaining flours and cacao powder. Fold in until thick and glossy.

For the tahini swirl

12g butter (melted)
65g tahini
1/2 tsp vanilla extract
15g coconut sugar or maple syrup

For the brownies

200g 85% or higher good quality dark chocolate
100g raw grass-fed salted butter
155g coconut sugar
3 eggs
1 tbsp vanilla extract or 1 tsp vanilla paste 3
5g ground almonds
30g arrowroot flour
2 tbsp cacao powder
20 Seeds of cardamom pods (ground)

For the tahini swirl

0.42oz butter (melted)
2.28oz tahini
1/2 tsp vanilla extract
0.53oz coconut sugar or maple syrup

For the brownies

7oz 85% or higher good quality dark chocolate
3.5oz raw grass-fed salted butter
5.43oz coconut sugar
3 eggs
1 tbsp vanilla extract or 1 tsp vanilla paste 3
0.18oz ground almonds
1.05oz arrowroot flour
2 tbsp cacao powder
20 Seeds of cardamom pods (ground)

Step 6 of 7

Pour the batter into the frying pan then spread evenly. Using the back of a spoon make wells into the mixture. Add the tahini mixture into the wells then take a skewer and swirl around.

For the tahini swirl

12g butter (melted)
65g tahini
1/2 tsp vanilla extract
15g coconut sugar or maple syrup

For the brownies

200g 85% or higher good quality dark chocolate
100g raw grass-fed salted butter
155g coconut sugar
3 eggs
1 tbsp vanilla extract or 1 tsp vanilla paste 3
5g ground almonds
30g arrowroot flour
2 tbsp cacao powder
20 Seeds of cardamom pods (ground)

For the tahini swirl

0.42oz butter (melted)
2.28oz tahini
1/2 tsp vanilla extract
0.53oz coconut sugar or maple syrup

For the brownies

7oz 85% or higher good quality dark chocolate
3.5oz raw grass-fed salted butter
5.43oz coconut sugar
3 eggs
1 tbsp vanilla extract or 1 tsp vanilla paste 3
0.18oz ground almonds
1.05oz arrowroot flour
2 tbsp cacao powder
20 Seeds of cardamom pods (ground)

Step 7 of 7

Place the pan onto the lowest shelf of the oven and cook for 15 minutes before checking to see how cooked they are. Using a toothpick or knife test the outer 2″ of the batter, if the toothpick comes out with a few crumbs remaining, the sides of the brownie have come away from the tin then they are done. Another way of checking is to see if the brownies jiggle when you’ve given them shake, if they do then they probably need a few more minutes to cook. They should look set with a nice crust on top but be gooey on the inside. Once cooked remove and leave to cool a little before serving.

Notes:

Can be refrigerated in an airtight container for up to 1 week.

For the tahini swirl

12g butter (melted)
65g tahini
1/2 tsp vanilla extract
15g coconut sugar or maple syrup

For the brownies

200g 85% or higher good quality dark chocolate
100g raw grass-fed salted butter
155g coconut sugar
3 eggs
1 tbsp vanilla extract or 1 tsp vanilla paste 3
5g ground almonds
30g arrowroot flour
2 tbsp cacao powder
20 Seeds of cardamom pods (ground)

For the tahini swirl

0.42oz butter (melted)
2.28oz tahini
1/2 tsp vanilla extract
0.53oz coconut sugar or maple syrup

For the brownies

7oz 85% or higher good quality dark chocolate
3.5oz raw grass-fed salted butter
5.43oz coconut sugar
3 eggs
1 tbsp vanilla extract or 1 tsp vanilla paste 3
0.18oz ground almonds
1.05oz arrowroot flour
2 tbsp cacao powder
20 Seeds of cardamom pods (ground)

Compatible with

Ninja Foodi Zerostick Frying Pan

Allergies

Tip: Allergy Advice

Cooking mode

For the tahini swirl

For the brownies

For the tahini swirl

For the brownies

Utensils

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

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