Swedish white brownies

I have a recipe for white brownies--I used to make them for Erik regularly, but it was during a phase where I ate no dessert. Last night I made them for the first time since we became home-vegans. I used Ener-G egg replacer, and I'm happy to report that that turned out great! I don't know the difference, though, between this way and the former way, since I never ate them the former way. Erik agrees that they're tasty.

The recipe I have had taped to the fridge for years. I originally got it somewhere on the internet--can't find exactly where, now. The secret ingredient is almond extract. "This recipe has been in my family for over 100 years," the recipe says on the top.

1/2 cup melted butter or margarine
2 large eggs
1 cup flour
(little bit of cinnamon or cardamom is optional added to the flour)
1 cup granulated sugar
1 tsp almond extract

Bake in an 8x8 pan for 30 min or until a toothpick comes clean.

I used margarine instead of butter, Ener-G instead of eggs, whole wheat flour instead of regular flour, didn't add the optional spices, and used brown sugar instead of white. I guess I changed it a lot...so they're not really white brownies--they come out sort of tan. They needed 25 min--I guess my oven is a little hot.

The only difficulty I've encountered is trying to remove leftovers from the pan. Last night they came out easily, but trying to get seconds today, they're stuck to the pyrex. I had to use a knife to chisel one out. Very messy but still tastes good.