Hi Scandi readers.

Firstly and most importantly. HAPPY 2 YEAR ANNIVERSARY. Today two years ago I started The Scandi Girl. I can't believe that it's two years ago. Wauw.

I'll be celebrating that somehow tonight! I have other good news. I'm so sorry about the lack of posts. But school comes first and this semester has been so demanding. It's almost over and I finally feel like I have time to start blogging again.

Since it's an anniversary day today I though I would do small a Q and A.

Why I started blogging?

I have always loved blogging. I feel like this is where I can fully share my thoughts and everything comfortably. I don't feel comforable sharing my thoughts and so on on Facebook, or other places.

The idea behind "The Scandi Girl"?

I guess The Scandi Girl was created in a period of time where I was so sick and tired of reading blogs written by famous sponsored bloggers. I didn't feel like I could relate to them. I got inspired by a Danish debater to start my own blog.

The plans for the future?

I don't have some like serious business like plans for my blog. It's a hobby for me and I'll continue blogging as longs as I think it's fun.

As a celebation of the anniversary I have made a Facebook site of The Scandi Girl.  Follow and like if you want to know when my new blog is up and so on. You can also follow me on Twitter, Instagram orPrinterest.



Baking tin 26X18 cm.


100 g of butter

2 eggs

3 dl sugar

1½ dl wheat flour

4 tablespoon cocoa powder

1½ teaspoons vanilla sugar

1 pinch of salt

100 g of hazelnuts (optional)

1: Melt the butter and let it cool. Chop the hazelnuts coarsely.

2: Stir the eggs and the sugar together in a bowl. Stir together flour, cocoa, vanilla, sugar and salt together in another bowl.

3: Sift in the dry mixture into the egg-sugar mixture. Pour the melted butter into the mixture and stir.

4:  Lubricate the baking tin and sprinkle in breadcrumbs. Pour the brownie dough in baking tin  (it’s okay if the dough doesn’t reach all the way to the sides, it will spread out in the oven). Sprinkle the chopped hazelnuts on top (optional)

5: Bake the brownie at 175 degrees for about 30 minutes - beware that it doesn’t get too much! It’s done when there is a small among of dough sticking to the cake tester.

6: Let the cake cool down before serving it.


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Published by Amalie Ingvorsen