Swedish Brownie- Sticky Cake – a delicious recipe with butter, eggs, sugar, flour, unsweetened cocoa, vanilla powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven at 180 degrees C.
2
Do not use a mixer for this cake, as it will make the cake fluffy and for this cake we want it to stay dense.
3
Stir the melted butter, sugar and egg. Add flour, cocoa, vanilla powder, baking powder and salt and stir together.
4
Butter and bread a spring form. I used desiccated coconut, as I like the coconut flavour.
5
Bake for about 20 minutes, until the cake is well baked around the edges and still gooey in the inside. The surface should be crisp. However, if you prefer it a bit more solid, you can just leave it in the oven for an extra few minutes.
6
Cool down and serve as it is with sprinkled powdered sugar, or like I did with whipped cream and your favourite fruit and berries.
571
kcal
Calories
26
g
Fat
86
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 3/4 tablespoons melted butter, 2 eggs, 1 cup sugar, 5/8 cup flour, and more.
Yes, Swedish Brownie- Sticky Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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