Bread, bakes & cakes

Banana and Cardamom Custard Brownies

Yay!! It was my blog’s first anniversary last week and celebration was a must and nothing better than to make something at home and brownies was it! These ooey-gooey brownies are an ultimate delight for both of us and it can be for you as well. I used the recipe from the book ‘Tea & Treats’ by Liz Franklin.

Brownie-1

The original recipe I tried was really good and obviously if something is good I cannot not share it with you all. Again, it uses those brown speckled bananas which give these brownies a moist and soft texture. A topping of cardamom custard adds an amazing taste to it. In the original recipe though, nutmeg is used but you can experiment with either cinnamon or vanilla too. I stored them for a good 3-4 days in an airtight glass container in the fridge and served these warm, although my husband never cared for it but I liked them warm. 🙂  These are the changes that I made to the original recipe:

  1. Original recipe used butter instead of oil, about 20 grams.
  2. I used 4 bananas instead of 2, as I don’t want to chuck them in the bin and proportioned the sugar accordingly, otherwise in the original its is 2 bananas with 450 grams of sugar.
  3. I have used honey instead of caster sugar, around 100 grams for the custard layer and flavored it with cardamom instead of nutmeg.

Note : The original recipe calls for a baking time of 35 minutes but, my baking time was around 1 hour. So, after the 35  minutes time limit has passed do check your brownies as baking time varies for different ovens.

Ingredients:

For the brownie mix:

  • 3 teaspoon of olive oil
  • 380 grams of caster sugar
  • 50 grams of dark chocolate drops
  • 100 grams cocoa powder
  • 4 eggs beaten
  • 100 grams plain flour
  • 1 teaspoon of baking powder
  • 4 over ripened bananas, mashed
  • rectangular or square baking tin/ a brownie tin, lightly greased with oilve oil

For the custard layer:

  • 250 grams of mascarpone
  • 4 egg yolks
  • 1/4 cup honey
  • 3/4 teaspoon cardamom powder

Method:

  1. Preheat the oven to 180 degree Celsius.
  2. Mix all dry and wet ingredients for the brownie mix except banana and chocolate drops, until well combined.
  3. Add the bananas and chocolate drops and mix gently.
  4. Pour this mixture in the baking tin.
  5. For the custard, beat all the ingredients together until smooth.
  6. Pour it over the top of brownie mixture.
  7. Bake for about 1 hour until its firm and a skewer inserted comes out clean.
  8. Let it cool in the pan and enjoy them while they are still warm.

Adapted from : ‘Tea & Treats’ by Liz Franklin.

brownie-2

2 thoughts on “Banana and Cardamom Custard Brownies

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