When I was working with a Swedish company I had many opportunities to enjoy Swedish culture and cuisine. One of my favourite memories of Sweden is their delectable sticky chocolate cake enjoyed with whipped cream! The first time I tasted this treat was five years ago and I have been baking it at home ever since in my own style. I took the Swedish sticky cake and converted it into a brownie, how did I do that? Just changed the baking dish and added some fantastic chocolate icing OR add some raspberries and dust some icing sugar!

Time:

• Prep time – 15 minutes
• Cook time – 25 minutes

Ingredients for brownie:

• Eggs – 2
• Sugar – 1 and 1/3 cups
• All purpose flour – 1/2 cup
• Salt – 1/8 tsp
• Unsalted butter (Melted) – 1/2 cup
• Unsweetened cocoa – 4 tbsp
• Vanilla extract – 1 tsp OR Vanilla sugar – 1 tbsp

Ingredients for chocolate frosting:

• Unsalted Butter (Softened) – 1/4 cup
• Milk – 1/4 cup
• Unsweetened cocoa powder – 1/4 cup
• Powdered sugar – 3 cups

Method:

1. Preheat oven to 350 degrees Fahrenheit. Lightly butter an 8-inch round baking dish. Set aside
2. In a bowl, whisk together the eggs and sugar
3. Gradually mix in the flour and salt
4. In a separate bowl, stir cocoa and vanilla extract into melted butter until well combined
5. Add the cocoa – butter mixture to the batter. Beat the mixture until all lumps are removed
6. Pour the batter into the prepared baking dish. Ensure there are no bubbles by picking up the dish an inch and dropping it to the counter top a few times
7. Cook in the oven for 25 minutes
8. Take the baking dish out of the oven. Check if the cake is cooked to the right degree as the edges need to be crisp and the center of the cake still moist and sticky
9. Dust with powdered sugar and place raspberries on top OR pour and spread the chocolate frosting on the warm brownies.
10. Let the brownies cool completely before cutting and serving

Method for Chocolate Frosting:

1. Beat together all the frosting ingredients until smooth
2. Set aside and use when brownies are warm