The first time I had this cake I was in Amsterdam visiting some good friends from Finland (and no, this is not one of those types of brownies!). Finnish friends that I met in Oklahoma. Yes, Sanna, I am talking about your Swedish brownie cake 🙂
I somewhat remembered the recipe (I think) and have baked the cake many times over after that wonderful weekend in Amsterdam. Ready for a truly international cake?
- 125 g melted butter
- 2 eggs
- 1.5 dl flour (gluten free if you´d like – you won´t even taste the difference!)
- 3 dl sugar
- 3 TS cocoa powder
- 1 ts vanilla sugar
- 125 g smeltet smør
- 2 egg
- 1.5 dl mel (med fordel glutenfritt!)
- 3 dl sukker
- 3 ss kakao
- 1 ts vaniljesukker
Start by mixing the melted butter and eggs in one bowl and the rest in another.
Then mix the two together. It just doesn´t get any easier than that! Well… maybe if you get a helping hand:
He was very helpful, focused even. I was very grateful. I love him 🙂 (In case you were wondering… In Norway we don´t worry about “raw eggs in cookie dough” issues – we just eat it 🙂 Isn´t it lovely?)
Now butter a cake pan and pour/spoon in the batter.
As a busy working mother, it is absolutely crucial to be able to multitask. My afternoon went something like this: Run from the office to the car to try to beat the traffic in order to make it to day care before closing. Drive home. Toss some spagetti in a pot, and heat up leftovers from yesterday (yes, I do that sometimes). While the spagetti was boiling I made the batter for the brownie cake (actually I doubled the recipe so that I could bring one to work to share with my lovely colleagues).
I then put the cake in the oven, at 175 degrees Celsius / 350 degrees Fahrenheit to bake for about 30 minutes. Key lesson: making this cake demands about the same effort as cooking spagetti. Now, you can do that, can´t you? 😉
I brought the best cake to work with me, so the one I could “slice and dice” for a photo shoot was kind of thin. I sort of ran a little short of batter, but I´m over it. It was kind of like a brownie cookie, while the one I brought to work was more like a brownie is supposed to be: gooey and chewy. Both good, but if you are like me and prefer the latter, I have the following advice: When the cake has been in the oven for about 20-25 minutes, use an oven mitt and shake the cake pan a little. If it still moves quite a bit, leave it in a little longer. Keep testing every couple of minutes or so. When you see that it is only the very center of the cake that still “shivers” a bit when shaken, it is done. Take it out and let it cool a little.
Even though the cake doesn´t necessarily need any more, you could certainly glam it up a little. May I propose adding some caramelized chopped walnuts to the batter? Or chocolate chunks (white, milk or dark)? Macadamia nuts? Mhm, yes yes 🙂
Peace and love,