Swedish Brownies

  • Prep Time: 5 mins
  • Total Time: 35 mins
  • Yield: 18-20 cookies
  • About This Recipe

    “Bet you can’t eat just one! All ingredients are usually kept on hand so this is easy and quick to make. Try substituting other flavorings for a completely different taste. YUM!”

    Ingredients

  • 2eggs
  • 1cupall-purpose flour
  • 1cupgranulated sugar
  • 1/2 cupmelted butter or 1/2 cupmargarine
  • 1teaspoonalmond flavoring( or lemon, anise, etc.)
  • Directions

  • Beat eggs until light.
  • Add sugar; mix well.
  • Fold in remaining ingredients (butter last).
  • Spread in a greased 8X8″ pan.
  • Optional: Sprinkle with sugar and/or chopped nuts (or top with confectioner’s sugar after it is baked).
  • Bake at 325 F for 30 minutes.
  • It is easy to double this recipe and bake in a 13X9″ pan.
  • (Takes slightly longer to bake).
  • Reviews

  • “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.”

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