Swedish Brownies? If not exactly an oxymoron, the name somehow sounds unlikely. Most Swedish cookies, cakes and breads are light and buttery, not gooey and chocolatey. But I’d had the recipe in my clipping file for awhile, and, with curiosity, gave it a try. As it turned out, this is an A+ recipe–more like the Swedish idea of a brownie, being a fine-grained, buttery, dense, moist cake than what we would think of as a brownie. And I suspect that it’s not Swedish at all, but an Americanism. Whatever it is, it’s a keeper.
Here is the recipe:
Preheat oven to 350 degrees. Grease a 13 x 9″ baking pan. (I used a Pyrex pan, and lowered the oven temp to 325. If you use a metal pan, use the 350 degrees.)
With an electric mixer, cream together eggs and sugar; add flour, baking powder, salt, melted butter and extract, beating until just mixed. Spread into baking pan and sprinkle with almonds.
Bake for 30 to 35 minutes. Cool and cut into bars.
Baking note: I beat the eggs with the sugar for about three minutes before adding everything else, so the bars would be nice and light. Along with using the almonds, this created a crunchy crust.
Bake until golden. If you’re using a Pyrex dish, you can see that the bottom is a deep golden brown.
The blue and white plate is in a pattern called “Finlandia.”
The brownies also looked nice in a little square basket. (Jim will be taking them to work–way too tempting to keep them here!)
Meanwhile, fall is here, and there have been a series of hard frosts.
The fluffy seed heads of the joe pye weeds are much loved by the birds.
The usual finches and sparrows, but I was glad to see them–no birds have been at the feeder for several days.
Take care. Namaste. Fran