Chocolate, Banana and Cardamom Brownie Traybake

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Half Size Enamelled Roasting Tin
Half Size Enamelled Roasting Tin
Small Bake-O-Glide® Cooking Liner
Small Bake-O-Glide® Cooking Liner
Special Price £8.25 Regular Price £11.00
AGA Cold Plain Shelf
AGA Cold Plain Shelf
Secrets of AGA Cakes
Secrets of AGA Cakes
Pudding Basin
Pudding Basin

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This is a moist brownie delicately flavoured with cardamom, which can be eaten warm with a good ice cream cold with a strong cup of coffee - lovely! Cuts into 16 pieces.

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  • 175g (6oz) butter
  • 175g (6oz) plain chocolate
  • 300g (10.5oz) light soft brown sugar
  • 6-8 cardamon pods, seeds removed and crushed
  • 100g (3.5oz) walnuts, chopped
  • 2 ripe bananas, mashed
  • 3 eggs, beaten
  • 100g (3.5oz) self raising flour
  • 15g (1/2oz) cocoa powder

For decoration:

  • Sieved icing sugar

Place the butter and chocolate into a basin and place on a chef's pad on the Simmering Plate lid, (or use the Warming Plate on a 4 oven AGA) to melt. Add the sugar, cardamom, walnuts and bananas and beat well. Then beat in the eggs. Fold in the flour and cocoa powder and pour into an AGA half size roasting tin, lined with Bake-O-Glide.

2 oven AGA: slide the tin onto the lowest set of runners down in the Roasting Oven with the cold plain shelf above, on the second set of runners down. Cook for 30-35 minutes until just firm.

3 and 4 oven AGA: slide the tin into the centre of the Baking Oven and cook for 30-40 minutes or until just firm.

Remove from the oven, put to cool and cut into squares and sprinkle with sieved icing sugar.

Rayburn cooking: Bake at 180°F (35°F), Gas Mark 4 for 30-35 minutes in the Main Oven.

Conventional cooking: Bake at 180°F (350°F), fan oven 160°C, Gas Mark 4 for 30-35 minutes.

More Information
More Information
Size 5
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