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Swedish Chocolate Brownie Kladdkaka

Ingredients

1 tbsp unsalted butter

1 tbsp dried breadcrumbs

100 g unsalted butter

200 g caster sugar

1/2 tsp vanilla extract

50 g cocoa powder

2 large eggs

140 g plain flour

1 pinch salt

100 g raspberries

100 g blackberries

100 g blueberries

2 tbsp caster sugar

1 pinch dried lavender

1 tsp balsamic vinegar

1 tbsp icing sugar to dust

300 g crème fraîche

Method

Preheat the oven to 180ºC and grease a cake tin (23cm diameter) with the 1 tbsp of butter then line the bottom with baking paper. Scatter dried breadcrumbs over the inside of the tin to stick to the butter. Melt the 100g of butter in a saucepan, then beat in the sugar and vanilla extract. Mix in the cocoa powder, then leave to cool for 5 minutes before cracking in the eggs and beating everything together with the flour and salt. Pour into the lined and breaded tin as soon as it’s all smooth. Bake for 20 minutes, then remove from the oven and cool to room temperature before cooling in the fridge for a few hours.
Tip all of the berries into a mixing bowl with the sugar, lavender and balsamic vinegar. Gently mix the ingredients and leave to sit for 20 minutes. Dust the brownie with icing sugar, slice and serve with crème fraîche and berries on the side.

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