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 and iced 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.
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!
Made these tonight to see if I wanted to use it for Holiday gifts for the neighbors. My family loved this recipe. I modified the recipe by using 1 tsp almond extract and 1 tsp vanilla extract like another reviewer did. Delicious! The recipe is super easy and fast. Thanks!
unbelievably amazingly delicious! I topped with old fashion caramel dressing from this recipe....I received many, many compliments.
Oh wow! These are delicious and super easy to make. Everybody loved them. This recipe is a keeper for sure!
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 13x9 pan and cooked them 4 minutes longer, but probably should not have. They would have been fine at 35 minutes. However the 8x8 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!