Smash & Kvikklunsj Brownies
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.
• 200g good-quality, 70% dark chocolate (OR a mixture of milk and dark – if you prefer a less bitter end result)
• 250g unsalted butter
• 275g caster sugar
• 3 eggs
• 80g plain flour
• 1 tsp baking powder
• 50g good-quality cocoa powder (we use Fazer Cacao)
• Pinch of salt
• 1 tsp vanilla sugar (or extract)
• 2 bags of 100g Smash (200g in total), slightly smashed (ha! We mean crushed).
• Ready made toffee sauce or chocolate sauce (for decorating)
• 3 bars of Kvikklunsj, cut into pieces
• A good large handful of mini marshmallows
• 50g pecan 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.