For Norway Day in Southwark Park this year, Bronte made a batch of brownies and stuffed them with the most delicious – and iconic – Norwegian chocolates. By popular demand, here are the recipes. The base recipe is the same, so just amend the filling. It also works as a SMIL chocolate brownie (add Smil and salted caramel topping), Firkløver brownie (add more hazelnuts) – and pretty much anything you can think of trying. It’s the most versatile brownie base recipe, ever. If you prefer a very sticky under baked brownie, use even less baking powder. But we find that just one teaspoon helps a bit.
200ggood-quality 70% dark chocolate (OR a mixture of milk and dark – if you prefer a less bitter end result)
50ggood-quality cocoa powderwe use Fazer Cacao
1tspvanilla sugaror extract
2bags of 100g Smash200g in total, slightly smashed (ha! We mean crushed).
Ready made toffee sauce or chocolate saucefor decorating
3bars of Kvikklunsjcut into pieces
A good large handful of mini marshmallows
50gpecan or walnuts – optional
Pre-heat your oven to 170C and line a brownie tin (20cm x 20cm is good, but similar size can also be used – note baking times vary by oven).
Melt the butter and the chocolate in a bowl over simmering water – or in the microwave. Set aside to cool a little.
Whisk the egg and sugar, then slowly add the melted chocolate mixture.
Sift together the flour, cocoa, baking powder, salt and vanilla sugar – and fold into the chocolate mixture. If using vanilla extract, add at end.
Add 1/3 of the fillings to the mixture, then pour into the prepared tin. Add the rest of the filling on top (except the toffee sauce – and hold back a few marshmallows/chocolate too for decorating before serving).
Bake in the preheated oven for 25 to 30 minutes or until a skewer inserted into the side comes out clean – the middle can still be gooey but it should not wobble when you shake the pan. Leave to cool, then drizzle toffee sauce and the extra topping, cut into squares to serve.
Remember Bronte’s mantra: Ovens are not created equal and baking times always vary. Check your bakes.
This cake is possibly one of the most famous Fika cakes in all of Sweden. Every café has a version of Kladdkaka (which literally means ‘Sticky Cake’). Yes, it is a bit like an underbaked chocolate cake – and that is exactly what makes it so very good. Kladdkaka is the best seller at the café.
This is our Auntie Inga’s recipe. It’s an easy cake to make – but watch the baking: too little and it’s a runny mess. Too much and it’s a stodgy dry cake. Watch it closely during the last few minutes of baking time.
4tbspFazer cocoa powderor a good quality cocoa powder
1tbspvanilla sugarwe recommend Tørsleffs or extract
Optional: 75g crushed mint sweetse.g. Polkakuddar
Melt the butter and leave to cool slightly
Whisk the egg and sugar together until the mixture is light, fluffy and pale
Weigh all the dry ingredients and sift them into the egg and sugar mixture. Fold in until everything is incorporated
Fold in the melted butter until you are left with a smooth chocolate mixture
Update 18/4/18: We couldn’t help but tinkering with these and added some crushed mint candies to the batter before baking – the result isa deliciously soft, mildly minty chocolate cake. So good!
Pour into a lined cake tin. This recipe fits a normal 20x30cm tin. The cake will not rise, but it will puff up slightly during baking
Bake at 180°C for around 20 minutes. The exact time can vary, so keep an eye on the cake. A perfect kladdkaka is very soft in the middle, but not runny once it has cooled – but almost runny
If you press down gently on the cake whilst its baking, the crust should need a bit of pressure to crack. When this happens, the cake is done. Leave to cool in the tin for at least an hour.
Please note that all orders placed after 12th of December have missed the pre-Christmas deadline and will therefore not be shipped until January.
Our café & shop in central London is open until 23rd of December and will continue to get stock daily. Happy holidays! Dismiss