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Home » Swedish recipes

Swedish Brownies

Published: Jul 4, 2022 · by Cecilia Hoikka · Affiliate links are marked with an *asterix

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Recipe for fudgy Swedish chocolate brownie recipe, the same as you can buy at coffee shops in Stockholm. Brown butter brownies with nuts are just the best treat for Fika.

This is not the kladdkaka; that is a very different chocolaty delicacy.

brownie piece on blue platter.

These have a nice crackling top, are lightly nutty, and browned butter gives extra caramel notes to the taste. These brownies are very chocolaty since they have both cocoa powder and also dark chocolate.

Jump to:
  • Difference between brownies and kladdkaka
  • Ingredients and substitutions
  • Equipment
  • Instructions
  • Variations
  • Storing
  • Other Scandinavian desserts you might enjoy
  • Chocolate brownies

Difference between brownies and kladdkaka

The Swedish kladdkaka is baked in a round pan and is sticky and fudgy in the center. When making kladdkaka you just mix the ingredients. Brownies, on the other hand, are made by whipping the sugar and eggs first into fluff. Brownies are baked in a square or rectangular pan and eaten as squares.

Another Swedish chocolate delicacy not to confuse these brownies with is kärleksmums, a chocolaty sheet cake with icing.

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These brownies I think, are a heritage from the US-but they are served in many cafes in Sweden and are baked in many homes. The brownies are very chocolaty, moist, and usually have nuts in the batter. The choice of nuts is up to you. My favorites are walnuts and pecans.

Browning the butter is my take on the brownies, and I think this method gives these a little extra deep flavor.

Ingredients and substitutions

Brownie ingredients in small bowls on blue surface.
  • Flour. All-purpose wheat flour works great for these brownies.
  • Sugar. You can also use brown sugar or have half and half. If you feel like using maple syrup, it is moister, so you need to reduce the amount of butter or have one egg less in the batter.
  • Butter. Salted butter is great for brownies since salt elevates the chocolate tones.
  • Walnuts. You can bake these brownies without nuts or use pecans or hazelnuts instead.
  • Dark chocolate.
  • Cocoa powder.
  • Eggs. In theory, you could use flax eggs or apple puree, but I have not tested it in this recipe. The consistency would be very different without eggs.
  • Vanilla Extract. In Scandinavia, we use vanilla sugar. Both work great in this recipe.
  • Baking powder. You can manage without also if you don't have it at home since the egg whip gives air in the batter.
  • Salt.

What cocoa powder is best for chocolate brownies

Dutch-process cocoa at is perfect to use; it gives an intense chocolate flavor. You can use cacao powder also, but this does not give the same richness of taste in flavor. If you use cacao, you can add a pinch of espresso to the batter to give more flavor.

What about the chocolate?

All dark chocolates above 50 % cacao content work. The darker chocolate, the more profound and bitter flavor you get. I used a cacao content of only 50 % in my brownies. It was regular dark chocolate meant for baking.

Equipment

For the recipe, you need a pan of size 9x9 or 8x12. I baked these in an old pan in size 20x 27cm. It is relatively small, but the amount makes 12 decent size pieces or 16 smaller ones.

To whip your eggs and sugar, you need a hand whip, hand mixer, or stand mixer.

Instructions

wrinkled parchment paper on pan.
  1. Preheat the oven to 350 degrees F, 175C. Line an 8x12-inch or similar pan with parchment paper. You get it to set in the corners, for example, by wrinkling it first with your hands to a ball.
browned butter on white pan.
  1. In a saucepan, melt the butter on medium heat. The butter gets foamy with cracking and popping noises when the liquid evaporates. Once the crackling stops, swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, remove the pan from heat.

melted chocolate-butter mix in white pan.
  1. Add in the slightly chopped chocolate and stir until melted.
white foamy egg-sugar whip in blue bowl.
  1. Combine the eggs and sugar. With a hand mixer or a stand mixer, beat on medium-high speed until completely fluffy in texture and pale in color. This takes about 8-10 minutes. Add in the vanilla extract.

cocoa and flour in sieve on top of plastic bucket.
  1. Mix the dry ingredients together and add to the egg whip with a sieve.
pouring shot of adding the melted chocolate.
  1. Mix at a low speed for some seconds and pour in the butter and chocolate mix. Mix gently.

walnuts on top of brown batter.
  1. Add in the nuts.
dark brown batter in pan lined with parchment paper.
  1. Pour the batter into your pan and even it out with a spatula. Bake for 25 minutes. Let the brownies cool down before serving.

Variations

Gluten-free: You can make gluten-free brownies by replacing the flour with a gluten-free mix. In my experience, gluten-free mixes absorb more liquid, so I would reduce the flour amount by some tablespoons from the original recipe.

Milk-free: If you need to make these milk-free, you can replace the butter with margarine, but skip the step about browning since you can not brown margarine the same way as butter since it does not have the milk proteins that caramelize.

pile of brownie bites on blue platter. Lavender branches as decoration on side.

Storing

Best eaten within two days of baking. To keep your brownies from drying out, store them tightly wrapped in a cool, dry place.

Yes, you can freeze your brownies, also. They can be frozen for up to 3 months.

Other Scandinavian desserts you might enjoy

  • Swedish chocolate balls-kokosbollar
  • Swedish blueberry pie
  • Swedish cinnamon buns
  • Small strawberry cake with whipped cream
  • Oven pancake
brownie on blue platter

Chocolate brownies

Chewy and chocolaty brownies with nuts
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Course Dessert
Cuisine Scandinavian
Servings 12
Calories 370 kcal

Equipment

  • 1 8x12 inch baking pan. 20x30cm

Ingredients
  

  • 200 g butter
  • 100 g dark chocolate
  • 3 eggs
  • 1 cup sugar
  • ½ cup dark cocoa powder
  • 1 cup all purpose wheat flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 100 g crushed walnuts or pecans (¾ cups)

Instructions
 

  • Preheat the oven to 350 degrees F, 175C. Line a 8x12 inch or similar pan with parchment paper.
  • In a saucepan melt the butter on medium heat. The butter starts to get foamy with cracking and popping noises when the liquid evaporates. Once the crackling stops, swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color remove the pan from heat and add in the slightly chopped chocolate and stir until melted.
  • Combine the eggs and sugar.With a hand mixer or a stand mixer beat on medium-high speed until completely fluffy in texture and pale in color. This takes about 8-10 minutes. Add in the vanilla extract.
  • Mix the dry ingredients together and add in the eggwhip with a sieve.
  • Mix at a low speed for some seconds and pour in the butter and chocolate mix. Mix gently and add in as last the nuts.
  • Pour the batter in your pan and even it out with a spatula. Bake for 25 minutes. Let the brownies cool down before serving.

Notes

The brownied store in the fridge for 7 days and at room temperature for 2 days. 

Nutrition

Calories: 370kcal
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Hi, I'm Cecilia. I want to share Scandinavian and Nordic recipes for you who want to connect with your Nordic heritage and learn to make delicious, simple Scandinavian food and learn about the food culture.

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