Swedish brownies - large batch

Swedish kladdkaka is very similar to brownies - a dense and rich chocolate cake. It’s just as delicious slightly warm from the oven, as it is chilled. It will keep for a few days in the fridge, or for a very long time in the freezer. You can eat it with whipped cream, with ice cream, with a dollop of créme fraiche, or just as it is.

This is a large batch - three times as large as a regular one. I bake it in a large rectangular pan.

Large batch Kladdkaka
300 g butter, melted
6 eggs
700 ml sugar
150 ml cocoa powder
1 tbsp vanilla sugar
450 ml flour (all-purpose)
1-200 g dark chocolate, finely chopped (depending on what you have and how chocolatey you like your cake)

Crack the eggs into a bit bowl. Add sugar, cocoa powder, vanilla sugar and flour and stir. Add the melted butter. Finally add some chopped dark chocolate, no need for exact measurements here.

I like to use a large rectangular pan but since I hate washing up I always line it with baking paper. Do so, and just pour in the batter.

Bake at 150°C - about 20-25 minutes. It should still be quite gooey but not overly runny.

I prefer to eat this cold, so chill it and serve later on. It keeps well in the fridge, and even better in the freezer. And I always serve it with some whipped cream.