Swedish Brownies (Kladdkaka) Recipe

Kladdkaka / Swedish Brownie

Sometimes it happens that we buy chocolate to use in baking but when the time comes for baking we cannot find the chocolate. Chocolates have a tendency to vanish mysteriously, and never reappear again! It is times like this when recipes such as the one below come in very handy. This recipe does not require chocolate, just cocoa powder, but the result is just as good. Cocoa, butter and sugar substitute quite well for chocolate.

With such recipes you can buy your chocolate, 'make' it disappear and use cocoa powder to make brownies. Its likely that no one will notice the difference.

I checked many recipes for kladdkaka and none of them use chocolate. So it seems that it is normal for chocolates to mysteriously disappear in Sweden, hence such recipes are developed. 

Kladdkaka translates into sticky or gooey cake. It is a gooey moist chocolate cake, essentially a brownie. 

The brownie in the photos are not as gooey as you may expect. I baked the brownie for 20 minutes instead of 15 minutes. If you prefer a more gooey brownie bake for 15 minutes. 

I found the recipe on the side of a box of cocoa powder. 

Kladdkaka / Swedish Brownie

Ingredients

100 ml flour

100 grams butter

1 cup sugar

4 tablespoons cocoa powder

2 teaspoon vanilla sugar

2 eggs

½ teaspoon salt

Directions

1. Heat oven to 175 degrees

2. Melt butter in a saucepan.

3. Add sugar and eggs and mix well

4. Add the rest of the ingredients and mix until incorporated

5. Add to a baking tin and bake for 15-20 minutes.

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