Wednesday, December 22, 2010

Guest Post Recipe: Stacey's Swedish Brownies

I hope you're having a wonderful week of preparation for Christmas!  I'm realizing once again that I was overly ambitious...I need to start preparing for Christmas in July!!!

I'm excited to share this recipe with you.  My friend Stacey, from Just A Girl and Her Macbook, makes this delicious dish for many special occassions, and we always look forward to it!  Stacey is a wonderful friend from church, and I'm blessed to have her in my life!  I hope that you will head over to her blog to see more of her recent recipes, adventures with her husband, and enjoy her fun, sweet and spunky spirit!

Hi everyone! When Bethany asked me to share this recipe, I was all for it - it's one of my favorite family recipes, and it's super easy. This recipe comes from my mom, who calls them Swedish Brownies... I have no idea if it's actually a Swedish recipe, but my mom's Swedish so we'll say it's authentic. :) They look like a lemon bar, have the consistency of light cake, and taste like almond/vanilla goodness. I'll list the recipe first, and then take you through it step by step. If you're an experienced baker, this is a great recipe to play around with, and if you're new to baking, then this is an extremely simple recipe to follow.

Swedish Brownies
2 eggs
1 cup sugar
1/2 cup melted butter or margarine
1 cup flour
1 TB almond flavoring or vanilla

Bake at 335 degrees for 30 minutes in a greased 8 x 8 pan.

Ok, so step by step. I took some fun pictures for you all. :)

First, add the two eggs, sugar, and melted butter to a mixing bowl. 

Stir well, until fully combined.

Then, add flour and flavoring/vanilla to sugar mixture.

Stir well, until all flour is incorporated.

It'll look like cake batter. Pour into a greased 8 x 8 pan.

(Tip: You can double this recipe and use a 9 x 13.)

Stick it in the oven at 335 degrees for about 30 minutes, or until a fork/toothpick inserted in the middle comes out clean.

This is what it'll look like when done... see the fork holes from testing? No worries, frosting will cover that up!

Once the brownies have cooled for about 30 minutes, make a batch of powdered sugar frosting. For this size pan, I used about 1/2 cup of powdered sugar and 4 teaspoons of milk, and pour on top.

Sometimes, I don't like the way my dribbles look, so I spread out the frosting with a fork or spoon once I've poured it on.

And that's it! Seriously, they're so simple that I can have a batch in the oven in about 15 minutes. If you want to experiment, you can add other flavorings, different frosting, add stuff to the batter (chocolate chips, maybe?), whatever you want. It's an extremely forgiving recipe, they last in a sealed container for a week or so, and they taste pretty good too.

If you try them, let me know on my blog! Thanks for reading, and I'm wishing you all a very Merry Christmas!



  1. You can also sift powdered sugar over the top.
    Put a doily on the cake before sifting the powdered sugar, and when you lift the doily off you will have a beautiful design.

  2. That's a great tip! I know that people (like Martha Stewart) sell cake stencils, but I had never thought of using a doily! Thanks, Patty!


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