Swedish Brownies

“YAY Stewie!These Blondie/Brownies were tasty, tasty, tasty!I made ours with almond extract and topped them with sliced almonds.When cool, I dusted them with powdered sugar.Elegant and delicious!Thank you!UPDATE: 7-09-09 … Although I’ve made these twice already as brownies, I was asked to make them again for a dinner party.Not wanting to be a “one trick pony” I doubled the recipe, baked it off in 2 9″ round cake pans (30-33 minutes); split the layers and filled with seedless raspberry jam; then stacked them andiced the cake with chocolate frosting.Kinda like rainbow cookies but on a grander scale.Incredible!”

“They are addicting and I couldn’t eat just one, but they weren’t over-the-top delicious.However, they are so stinkin’ easy to make with ingredients always on hand that this recipe is a definite keeper.”

“These are absolutely great.I followed the recipe exactly except I used 1 tsp almond and 1 tsp vanilla extract and my daughter and I loved it.Definitely going into my recipe box!”

“These are wonderful.Yes, it’s very hard to eat just one.I used coconut extract (was out of almond) and frosted with a powdered sugar glaze with shredded coconut mixed it. Great recipe to have since everyone usually has all the ingredients on hand.Yummo!I’ll be making these for our annual camping trip in a few weeks, they will be a hit for sure.”

“unbelievably amazingly delicious! I topped with old fashion caramel dressing from this recipe….I received many, many compliments.
https://www.food.com/recipe/toasted-almond-cupcakes-with-caramel-frosting-277814″

“Oh wow! These are delicious and super easy to make. Everybody loved them. This recipe is a keeper for sure!”

“OK, these were fantastic.I have made about 8 batches in a week.Vanilla extract, Coconut extract (w/ fresh grated coconut on top), Lemon extract (in a round pan, with orange and yellow sugar around the edges, looked like the sunshine!) and Vanilla-Almond.All were great!I think I need to make some more right now!”

“My husband absolutely loved these.I found 1 tsp of almond essence a little strong for my taste.I iced with a lemon icing.Nice texture.”

“I love this dessert, but I have started to call the Swedish “Brownies” Swedish BLONDIES — too many fans kept asking me why they were not brown. I was so happy to find a recipe that my husband said “matched” a dessert his Swedish grandmother used to make. Our daughter’s daycare had a multicultural dinner last night, and these were a hit. I brought the rest of the tripled recipe bars to work today and now it is a hit at the office! I will be making these a lot in the future. One note . . . I used a metal 13×9 pan and cooked them 4 minutes longer, but probably should not have. They would have been fine at 35 minutes. However the 8×8 glass pan at 35 minutes was just a little underdone in the middle. I am going to try this again and see if I repeat the results. Thanks for the delicious recipe!”

“This recipe is awesome! I just used 1 egg ‘coz it’s all we have and it turned out delish! I also put confectioner’s sugar and chopped walnuts and my whole family just can’t get enough! I’ll surely be making this recipe again! Thanks, Stewie for sharing!”

“Great flavor. I accidently overcooked mine. Great dunked in milk or tea when overcooked ;)I doubled this for a 9×13 pan. I cooked these for suggested time of 30 minutes which was too long. I think 15 to 20 minutes and then check often after that. Kids loved them. AND SO EASY!Thanks”

“In the oven as I’m writing this.Smells wonderful!I did add a pinch of salt to this and sprinkled sliced almonds on top before I put in oven.I’m sure it will come out perfect!Thanks for the recipe.”

“I call this a desperation dessert – you almost always have the ingredients on hand, and it is so easy to put together.This is a great recipe when you need to bring a last minute dessert somewhere, but don’t want to do store bought. I doubled it and baked it in a 9×13, and only had to add 5 minutes to the baking time.I also sprinkled it with almonds and powdered sugar after baking.Delicious and attractive – would be lovely on a tea platter!”

“This recipe is terrific – and using 1/2 C vanilla sugar and 1/2 C regular makes them extra special.I never seem to get 18-20 bars out of a single batch, though…when I make them, an 8×8 pan gets cut into 9 pieces and they’re gone before I know it!”

“These turned out great!My family doesn’t like almond extract, so I used vanilla extract instead.It was a great hit, so I baked some for my church, and they were a great hit there, too.Thanks so much for the recipe! ^^”

“Great recipe! Very easy to make, and wonderful taste! You can’t go wrong with these!”

“My Gran was from Sweden and she used to make a white brownie very near this one.I loved this recipe and so easy.I added a drop of almond oil to the batter and I sprinkled the top with slivered almonds and powdered sugar when done.Great recipe, thanks!”

“This is so easy, fast and delicious – a winning combination.I sprinkled sliced almonds over the top before baking and then sprinkled confectioner’s sugar over it once it had cooled.Served it with whipped cream and a dollop of raspberry preserves.This is a keeper!”

“We LOVED this recipe!! I put whole raw almonds on the top, PERFECTO! And you are correct in saying that no one can eat just one!!”

“We made these for Girl Scouts World Friendship Day, and they are incredible! The almond flavor makes you come back for more. I bet lemon would be really good too.”