Tuesday, October 11, 2011

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

100 ml flour
100 grams butter
1 cup sugar
4 tablespoons cocoa powder
2 teaspoon vanilla sugar
2 eggs
½ teaspoon salt

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.


  1. That brownie looks really tempting!



  2. I'd have never believed there was no chocolate in it! It looks so moist and chocolate-y :D Your photos are really nice!

  3. Mm, I love kladdkaka - yours looks a lot like a brownie actually, I'm really surprised. It's not a bad thing of course... I bet it's delicious, but all the ones I've eaten before never have that crinkly top which is so common with brownies. My mother-in-law gave me her recipe which I posted about a while back here. It's quite similar to your one, but from my own experience it does result in a very nice gooey cake, if you ever wanted to try a slightly different recipe.

    By the way, just a slight point - kladdkaka literally translates to "sticky cake". Kaka is, of course, "cake", and "kladd" comes from "kladdig" which means sticky :).

    1. Thanks for visiting Charles and for the recipe link. I just checked it, slightly different procedures, but all delicious


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