Swede Dish Chocolate–Lingon Snow Brownies
Description
These rich, fudgy brownies get a distinct Swede Dish twist with a tart lingonberry swirl and a snowy powdered sugar finish. Make them the traditional way with scratch-made batter, or keep it simple with a King Arthur gluten-free brownie mix — both versions bake up beautifully for holiday tables, winter fika, or your Thanksgiving Smörgås.
Ingredients
HOMEMADE VERSION
Ingredients (Homemade Brownies)
Lingon Snow Swirl
SIMPLY SWEDE DISH OPTION (Semi-Homemade) Using King Arthur Gluten-Free Ultimate Fudge Brownie Mix
Ingredients (Semi-Homemade)
Instructions
1. Preheat Oven
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Preheat to 350°F.
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Line an 8x8 or 9x9 pan with parchment for clean edges.
If Making Homemade Brownies:
2. Make the Batter
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Whisk melted butter, sugar, brown sugar, eggs, and vanilla.
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In another bowl, whisk cocoa powder, flour, baking powder, and salt.
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Combine wet + dry until a smooth, thick batter forms.
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Spread into prepared pan.
If Using King Arthur Fudge Mix:
2. Mix According to Package
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Prepare brownie batter as directed on the box.
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Spread into the lined pan.
3. Add the Lingon Snow Swirl
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Warm lingonberry jam slightly (microwave 10–12 seconds).
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Dollop small spoonfuls evenly over batter.
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Swirl gently with a butter knife to create ribbons.
4. Bake
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Homemade: 28–35 minutes
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King Arthur Mix: according to package (usually 30–35 minutes)
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Brownies should be set at edges and fudgy in center.
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Cool fully for clean slicing.
5. Dust with Snow
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Once cooled:
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Sift powdered sugar over top
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Add extra lingonberry dots if desired
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Cut into squares or diamond shapes
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Serve at room temperature.
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