- 1 1/2 stick (150 g) butter
- 1 1/4 cup (3 dl) sugar
- 1/3 cup (1 dl) cocoa powder (I use Dutch processed)
- 2 tsp vanilla sugar, or 1 tsp vanilla extract
- 2 large eggs
- 3/4 cup (2 dl) all-purpose flour
Set the oven to 400°F (200°C).
In a saucepan, melt the butter and let it cool slightly.
Whisk or stir in sugar, cocoa and vanilla, then the eggs, and finally flour. Stir until smooth.
Pour into lined pan or springform and bake to desired consistency: 10-12 minutes for gooey lava-like cake, 15-16 minutes for sticky kladdkaka (as seen in the picture), or 18-20 min for chewy brownies.
Serve warm or at room temperature with whipped cream or ice cream.
2 thoughts on “Swedish Kladdkaka (Sticky Cake) / Brownies”
What type of measurement does dl stand for?
Deciliter. For those who use metric measurements. Cheers!