Chai brownies with cardamom caramel orange

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How to make Chai brownies with cardamom caramel orange

  • Yield : 8
  • Prep Time : 0:20
  • Cook Time : 0:45
  • Total Time : 1:05

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
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • Thick natural yoghurt or crème fraîche, to serve

Cardamom caramel orange

  • 100g (1/2 cup) caster sugar
  • 3 cardamom pods, bruised
  • 2 tablespoons water
  • 3 oranges, peeled, cut into 5mm-thick slices

Method

  • Step 1 Preheat oven to 160C/140C fan forced. Line a 16 x 26cm (base measurement) slice pan with non-stick baking paper, allowing the sides to overhang.
  • Step 2 Place the chocolate and butter in a large heatproof bowl. Microwave on High, stirring every minute, for 2-3 minutes or until smooth. Set aside for 2 minutes to cool slightly.
  • Step 3 Stir the sugar, eggs and egg yolks into the mixture. Add the flour, cocoa, cinnamon, cardamom, ginger and clove. Whisk until well combined. Pour into the prepared pan.
  • Step 4 Bake for 40 minutes or until crumbs cling to a skewer inserted into centre. Cool in pan.
  • Step 5 Meanwhile, for the caramel orange, heat the sugar and cardamom in a frying pan over medium heat, stirring occasionally, for 5-8 minutes or until a rich golden colour. Remove from heat and set aside for bubbles to subside. Add water (careful as it may spit). Return to a medium heat. Stir for 1-2 minutes to dissolve any lumps. Add orange and turn to coat. Set aside to cool slightly.
  • Step 6 Cut brownie into pieces. Top with yoghurt or creme fraiche and caramel oranges.

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