This recipe has been in our family cookbook for at least 40 years, probably longer. It’s my go-to recipe when I have to bake for the PTA buffet, or for the kids football tournaments. I suppose in English it would be called brownies, but in Finland, we call it Mokkapala (literally translated: Mocha pieces). Here’s an updated (meaning brought to the 21st century) translation of the recipe.

This is what you need for them:

2 eggs
3 dl sugar (1.26 cups)
1½ dl milk (0.63 cups)
4½ dl wheat flour (1.9 cups)
2-3 tsp baking powder
150 g melted butter (5.29 oz)
2 tsp vanilla sugar
1 Tbsp cocoa powder

3½ dl powdered sugar (1.47 cups)
4 Tbsp melted butter
4 Tbsp strong brewed coffee
1 Tbsp cocoa powder
2 tsp vanilla sugar

+ grated coconut or nonpareil

*Note! Please double-check the US measurements! I converted them with Google and those numbers mean nothing to me*

And this is how you do them:

  1. Melt the butter and set aside to cool. Warm the oven to 200 degrees Celsius.
  2. Whisk egg and sugar until white and fluffy
  3. Mix the baking powder, vanilla sugar with the flour and add to the egg and sugar mix. Take turns adding the milk and the flour. Pour the melted butter into the batter lastly. Add the cocoa powder to the batter through a colander to make sure the cocoa doesn’t become lumpy.
  4. Pour the batter onto an oven tray (with baking paper – whatever that is called in English) and bake in medium heat (200 C) for about 15 minutes. To be on the safe side about half way through, place a sheet of tinfoil on top of the trey in the oven – that’ll prevent the surface from burning.
  5. Let the cake cool before adding the topping.
  6. For the topping, add sugar, melted butter (can be hot), strong brewed coffee (can be hot), vanilla sugar and cocoa powder in a bowl. Stir with a spoon or fork until even. It should be smooth and a bit runny (not watery :P). Spread the topping onto the cake and even it out. Sprinkle with shredded coconut or with nonpareil.
  7. Cut into squares and enjoy 🙂

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