Desserts
Cardamom Tahini Swirl Skillet Brownies
Recipe by Greens of the Stone Age
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Cooking method:
Ninja Zerostick Cookware
- Prep Time: 5 mins
- Total time: 25 mins
- Skill Easy
- Serves 10 people
Cardamom Tahini Swirl Skillet Brownies
These Cardamom Tahini Swirl Skillet Brownies are packed full of mindblowing flavours. Free from flour and refined sugars making these suitable for those following a Paleo or gluten-free diet.
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Eggs, Nuts
Ingredients
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)
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
Method
-
Step 1
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.
-
Step 2
Melt the chocolate and butter together over a bain marie. Stir frequently until melted then set aside to cool for 5 minutes.
-
Step 3
Grease the frying pan and set to one side. Pre-heat the oven to 180°C/160°C fan-assisted.
-
Step 4
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.
-
Step 5
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.
-
Step 6
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.
-
Step 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.
