Norwegian Smash & Kvikklunsj Brownies

Posted by Bronte Aurell | Food & Recipes, Scandi Life

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.



  • 200 g good-quality 70% dark chocolate (OR a mixture of milk and dark – if you prefer a less bitter end result)
  • 250 g unsalted butter
  • 275 g caster sugar
  • 3 eggs
  • 80 g plain flour
  • 1 tsp baking powder
  • 50 g 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
  • 50 g pecan or walnuts – optional



  1. 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).
  2. Melt the butter and the chocolate in a bowl over simmering water – or in the microwave. Set aside to cool a little.
  3. Whisk the egg and sugar, then slowly add the melted chocolate mixture.
  4. Sift together the flour, cocoa, baking powder, salt and vanilla sugar – and fold into the chocolate mixture. If using vanilla extract, add at end.
  5. 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).
  6. 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.

Recipe Notes

Remember Bronte’s mantra: Ovens are not created equal and baking times always vary. Check your bakes.

Recommended products

    ScandiKitchen: Fika & Hygge by Bronte Aurell
    £16.99 £15.00
    Smash – Choc Covered Corn Snacks 100g
    Freia Firklover Chocolate – Milk Chocolate With Nuts 250g
    Freia Smil – Chocolate With Caramel Centre 78g
    Fazer Cacao – Cocoa Powder 200g
    Freia Kvikklunsj – Chocolate Covered Wafer 47g
    Rated 5.00 out of 5


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