What We Really Eat: Kladkakka

Yes, this is one of those recipes with an awkward name . . . unless you’re Swedish! These easy Swedish brownies are truly delicious, and much lighter than ‘traditional’ gooey ones. No chocolate chopping required, very little butter, and they are quick to assemble and bake. We turn to them again and again on rainy days. They’ve even made an appearance on birthdays – if you cut the entire pan in quarters and pile the pieces on top of one another with raspberry jam in between, it only takes a bit of whipped cream smeared on the top (and let’s be honest, the four sides as well) to turn this into a more extravagant treat!

So here you have it . . . . Kladkakka!

Kladkakka

2 eggs

½ cup sugar

½ cup butter

1 ½ tsp. water

4 TBSP cocoa

½ cup flour

pinch salt

1 ½ tsp. vanilla

In a medium bowl, whip egg and sugar together thoroughly. Add water and vanilla and blend again. Add flour and salt, stir thoroughly once more. In a medium pot, on low heat, melt butter. Once it’s liquid, whisk in cocoa (using a fork is fine). Add cocoa ‘batter’ to egg mixture and whisk thoroughly. Pour into a 9 inch greased pan (ours is glass – cooking time may be shorter for a metal one). Bake at 300°F for 30 minutes. Enjoy!

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