Swedish Chocolate Brownie
Kladdkaka is another name for this Swedish chocolate brownie. It's divine! A must try for your baking list. A gooey centre and crusty brownie edge all served with sea salt, creme fraiche and macerated berries. It's the ultimate chocco dessert.
- 100 g butter
- 200 g caster sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 140 g plain flour
- 50 g cocoa powder
- 1 pinch of salt
- 1 tbsp dried breadcrumbs
- 100 g fresh raspberries
- 100 g fresh blackberries
- 100 g fresh blueberries
- 2 tbsp caster sugar
- 1 tsp balsamic vinegar
- 1 pinch of lavendar
- 300 g creme fraiche
- 1/2 tsp sea salt
- 1 tbsp icing sugar, to dust
Line A Baking Tin
Preheat the oven to 180ºC.
Grease a 23cm cake tin with butter and line the bottom with baking paper.
Scatter dried breadcrumbs over the inside of the tin to stick to the butter.
Make The Filling
Melt the butter in a saucepan, then beat in the sugar with a drop of vanilla.
Mix in the cocoa, then make sure it's not too hot before cracking in and beating together the eggs, 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 an hour or two.
Macerate The Berries
Tip all of the berries into a bowl with the sugar, lavander and balsamic vinegar.
Gently mix the ingredients and leave to sit for 20 minutes.
Dust the kladdkaka with icing sugar.
Slice the kladdkaka and serve with crème fraiche and a spoon of berries.
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