Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup brownie batter
Special equipment needed:
- Sandbakelse molds
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, combine the flour, cocoa powder, and salt. Set aside.
3. In another mixing bowl, cream the butter and sugar until light and fluffy.
4. Add the egg yolk and vanilla extract to the butter mixture and mix until well combined.
5. Gradually add the flour mixture to the butter mixture and mix until a dough forms.
6. Add the brownie batter to the dough and mix until well combined.
7. Press the dough into the sandbakelse molds, making sure to cover the bottom and sides.
8. Bake for 12-15 minutes or until the edges are lightly browned.
9. Let the sandbakelse cool in the molds for 5 minutes before removing and transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
5. Temperature:
350°F (180°C)
Serving size:
Makes 12-15 sandbakelse
Nutritional information:
Calories per serving: 150
Total fat: 9g
Saturated fat: 5g
Cholesterol: 40mg
Sodium: 50mg
Total carbohydrates: 17g
Dietary fiber: 1g
Sugars: 8g
Protein: 2g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Salted butter can be used instead of unsalted butter, but omit the salt in the recipe.
- Nutella or cookie butter can be used instead of brownie batter.
Variations:
- Add chopped nuts or chocolate chips to the dough for added texture.
- Drizzle melted chocolate over the cooled sandbakelse for added sweetness.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth mixture.
- Use a small cookie scoop to evenly distribute the dough into the sandbakelse molds.
- Let the sandbakelse cool completely before removing them from the molds to prevent them from breaking.
Storage instructions:
Store the sandbakelse in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the sandbakelse in the microwave for 10-15 seconds or in a 350°F (180°C) oven for 5 minutes.
Presentation ideas:
Arrange the sandbakelse on a platter and dust with powdered sugar.
Garnishes:
Top the sandbakelse with whipped cream and a cherry.
Pairings:
Serve the sandbakelse with a cup of coffee or hot chocolate.
Suggested side dishes:
Serve the sandbakelse with fresh fruit or a cheese plate.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk to the mixture.
- If the sandbakelse are sticking to the molds, use a toothpick to loosen the edges before removing them.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food to prevent the spread of bacteria.
Food history:
Sandbakelse is a traditional Norwegian cookie that is typically made during the Christmas season. It is made with a buttery dough and baked in a special sandbakelse mold.
Flavor profiles:
The Brownie Batter Sandbakelse has a rich chocolate flavor with a buttery and slightly sweet taste.
Serving suggestions:
Serve the Brownie Batter Sandbakelse as a dessert or as a sweet snack.
Related Categories
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Region: Swedish
Taste: Rich, Chocolatey, Sweet, Fudgy, Moist