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These Almond Brownies are soft, buttery and oh so delicious! Made in just one bowl, these are quick to make and are perfect for an after school snack, bake sale, or easy dessert!
A few years back, my coworker Mary had brought these Almond Brownies (also known as Scandinavian or Swedish Brownies) into the office. Now, typically when it comes to dessert, I can’t resist chocolate. Chocolate cake, brownies, scotcheroos….you get it. But for some reason that day, among all the other desserts, I decided to give these Almond Brownies a try.
I remember thinking they were simply amazing. How amazing? So good that I emailed her four years later asking (begging) her for the original recipe. You know it’s tasty when you’re still thinking about it years later!!
I whipped up this recipe, crossing my fingers it would be as good as I remembered it. I let them cool and cut a piece…just kidding, I don’t have the much patience. Immediately when they came out of the oven, I grabbed a piece and was SO glad they were as delicious as the first time I tried them! And I was also pumped that it was such an easy recipe to make!
I think what I love the most about these Almond Brownies is the texture. The flavor is really, really good, but the texture is what hooked me. The brownie is moist and buttery and the crackly sugar/almond top coat brings the slightest crunch.
8 Simple Ingredients Needed
- Butter – I use salted, but you can also use unsalted butter and add an extra 1/4 teaspoon salt to the batter.
- Eggs – Large eggs are what I use.
- Sugar
- All-Purpose Flour
- Salt
- Baking Powder
- Almond Extract – 1 tablespoon sounds like a lot, but it’s just right!
- Sliced Almonds
How to Make Almond Brownies (aka Scandinavian Brownies)
First, you’ll want to preheat your oven and prepare a pan by either using cooking spray or lining the pan with parchment paper.
Next, you’ll melt the butter (microwave or stovetop is fine) and then let it come to room temperature.
In a large bowl, combine the eggs and sugar. You can use a stand mixer, an electric mixer or a wooden spoon to mix together until foamy.
Then, you’ll add the dry ingredients and stir until combined.
Lastly, the butter and almond extract is added. Be sure to scrape down the sides of the mixing bowl to make sure all of the ingredients at the bottom of the bowl are incorporated.
Pour the brownie batter into the prepared pan and then sprinkle with sliced almonds and additional sugar.
Put into the preheated oven and bake until the edges are a light golden brown and the center of the pan is set. I do recommend letting the brownies cool for a little bit before diving in…if you can wait!! 🙂
Are Almond Brownies easy to make?
They’re SO very easy to make! Call me lazy (or efficient!), but I love recipes that have just one mixing bowl and this recipe is one of them. In your mixing bowl (stand mixer or bowl with hand mixer), you’ll combine the eggs and sugar. Then, you’ll add in the dry ingredients. Lastly, you’ll stir in the melted butter and almond extract and pour into the prepared pan.
Next, you’ll sprinkle the top with sliced almonds and sugar and bake! It takes just 18-20 minutes for these to bake, so they’re done pretty darn quick. If you’re patient (unlike myself ;)), let the brownies cool before cutting into pieces and devouring!
How to Store Leftover Brownies
Just like any traditional brownie recipe, you’ll want to store these Almond Brownies in an airtight container. You can also freeze them to enjoy later!
How do I know when these Almond Brownies are done?
I recommend setting your timer for 25 minutes and checking them then. If the outer edge and the top of the brownies are becoming every so slightly golden brown, they’re ready to come out of the oven. If they don’t seem quite ready, continue to bake in 1-2 minute increments until they’re done.
You definitely do not want to over bake these. When you over bake (anything really), the moisture continues to be drawn out of the brownies and takes away from the moist, dense, amazing texture.
A few of my other favorite quick dessert bars include…
Oh Henry Bars – Oh Henry Bars are a quick dessert with a buttery oatmeal base and topped with a combo of chocolate and peanut butter. These easy bars are the perfect addition to any bake sale, luncheon, potluck or family gathering – yum!
Best Fudgy Brownies – These easy homemade brownies are perfect for satisfying that chocolate craving! They use unsweetened cocoa powder and chocolate chunks, making them super rich and delicious – the best brownies!
Raspberry Bars – These bars have a rich, buttery crust, a flavorful raspberry filling and a drizzle of icing on top! They’re easy to put together and hard to resist!
Best Ever Scotcheroos – If you live in the Midwest, chances are you’ve had a “scotcheroo” a time or two….and if you haven’t, ohhhhh let me tell you – you’re in for a real treat!! Rich chocolate and butterscotch covers the creamy, crispy, peanut-buttery base layer and it’s good. Like reeaaaaaal good.
……But before you go searching for other dessert bars, give these Almond Brownies a serious consideration….I can almost guarantee they’ll be a hit!
Almond Brownies
Equipment
- One 9×13-inch pan
Ingredients
- 1 cup butter
- 4 eggs
- 2 cups sugar
- 2 cups flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 tablespoon almond extract
- sliced almonds
- sugar
Instructions
- Preheat oven to 350°F. Grease and flour a 9×13 pan.
- Melt the butter in a saucepan or in the microwave; let cool slightly.
- In a mixer, beat the eggs and the sugar. Add the flour, salt and baking powder. Then slowly add in the melted butter and almond extract. Scrape the sides of the bowl down and stir once more.
- Pour into the prepared 9×13 pan.
- Sprinkle with sliced almonds and sugar. I use about 2 tablespoons each.
- Bake at 350°F for 30 minutes or until just lightly brown on top. Do not overbake.
- When cool, cut into squares and enjoy.
Nutrition
Recipe originally posted in 2019; photos added and baking time updated in 2023.
So buttery and delicious!! These are a nice alternative to chocolate brownies. These almond brownies will be on rotation!
can you use almound flour instead of regular flour
Hi Erika – I haven’t tried that so I’m not sure. If you do, let me know how it turns out!! 🙂 ~Kelsey
I have had good luck swapping in almond flour for a third of the regular flour without changing the consistency of the bake. So I would try 1 and 1/3 of AP flour and 2/3 of almond flour. Hope you like it!
Awesome flavor and a crowd pleaser
Easy recipe and absolutely delicious! Always asked for the recipe when I bring anywhere to share!
SO happy to hear!!! 🙂
I use a 9×9 so the brownies are a little thicker. My husband is a very honest critic and this soared to the top of his favorite treats list! This recipe is delicious!!!!
Hi! I want to use my 9×9 too, did you modify the recipe or time spent in oven at all?? Thanks!
Hi Lindsay – I’d recommend halving the recipe if you plan to bake it in a 9×9 pan and decrease the baking time a bit. Hope that helps!! Kelsey
Amazing perfect little bars. I was a little nervous to bake these in a glass Pyrex after reading some of the reviews so I reduced the recipe to bake in an 8 x 8 medal pan. They baked up perfectly. Such a delicious and delicate treat. Will definitely be making these again.
Baking times confusing
“It takes just 18-20 minutes for these to bake,”
or “I recommend setting your timer for 25 minutes”
or “Bake at 350°F for 30 minutes ”
Please clarify
Hi Susan – the recipe states to bake for 30 minutes. If it’s not done, continue to bake a couple minutes! ~Kelsey
Baking times confusing
It takes just 18-20 minutes for these to bake
or I recommend setting your timer for 25 minutes
or Bake at 350 degrees F for 30 minutes
Please clarify
Love how this website allows you to adjust for smaller batches, but I also love how darn good this turned out and how simple it was to make. I reduced the recipe by four (the equivalent of six brownies rather than 24) and put the batter into a greased and floured 4“ x 4“ baking vessel and then baked it at 350° for 35 minutes (instead of 30). It turned out like a little cake, similar to one of those muffins or cakes in a mug and was it ever delicious. It reminded me of a spritz cookie in cake form. When you compare the effort it takes to make this with how delicious it turns out to be, you will realize this little dessert has a huge return on your investment. Well worth making and may just be my favorite dessert to make when all things are considered.
I baked @ 350 for 30 minutes and an additional five , let cool 2 hrs and they were still too gooey. Could not slice them without them sticking to the knife and deforming.
My gas oven is pretty right on, temperature wise.
Hmmm I’m not sure why that would be. I’ve never had that problem with these brownies!
Wonderful recipe. I’ve made these a few times now. Admittedly, I like to play with a recipe when I bake. However, the first time I made these I followed the recipe to the letter. They were amazing! The second time I added some coarsely chopped almonds to the dough. It gave them a nice little extra crunch. This last time, I switched the sugar on top for brown sugar. It caramelized into a yummy topping. Thank you so much for sharing. We will be enjoying this recipe for many years to come.
These are so good light fluffy and so easy to make and host a dessert tea gathering.