Swedish brownies are called ”kladdkaka” in Swedish which means stickycake. So you wonder what is the difference between regular brownies and Swedish brownies. There are two big differences sugar and baking powder. Swedish brownies have more sugar and no baking powder, which causes a more dense and sticky brownie. This brownie is hard on the outside and sticky on the inside.
Also this brownie takes about 10 minutes to whip together it makes and excellent quick dessert that tastes like you spent hours in the kitchen.
Most Swedes eat this with whipped cream and sometimes sprinkled chopped almonds on top.
This recipe, as many of my Swedish dessert, asks for vanilla sugar. I have said in the past that you can get vanilla sugar at Ikea if you wish or just use vanilla extract But I did find out that that you can also make vanilla sugar at home. I found this excerpt from Wikipedia, ”Vanilla sugar is a commonly used ingredient of German, Polish, Swedish, Finnish, Danish, Austrian, Czech, Slovakian, Slovenian and other European desserts. Vanilla sugar is made of Costa Rican granulated sugar, with vanilla beans or mixed with vanilla extract. It can be costly and difficult to obtain outside Europe but can be simply made at home. Sometimes it can be replaced with vanilla extract, where one teaspoon equals one package. However, when it is needed as a topping, vanilla extract is unsuitable. Vanilla sugar can be prepared at home by combining approximately 2 cups of white sugar with the scraped seeds of one vanilla bean.”
I have never tried it but if you do please let me know how it goes.
Swedish Brownie ”Kladdkaka”
10 tbsp melted butter
1 1/3 cups sugar
4 tbsp unsweetened cocoa
1 ½ tbsp vanilla sugar or 1 tsp vanilla extract
2/3 cups all purpose flour
Dash of salt
Do not use a mixer for this. You should hand stir all this together. First stir all the butter, sugar and eggs. Then add the cocoa, vanilla, flour and salt.
Butter and bread a 9” spring form pan and pour the mixture in there. It is ok that is doesn’t fill the full plan once it goes into the over it will spread out.
Bake in 400F for 25minutes. Do not over cook. It should be hard on the outside and sticky in the inside.
Let the cake cool and server with whipped cream.