INGREDIENTS:
Lemon Brownies:
- All-Purpose Flour - 3/4 Cup
- Sugar - 3/4 Cup
- Salt - 1/4 Teaspoon
- Unsalted Butter, At Room Temperature - 1/2 Cup (1 Stick)
- Large Eggs - 2
- Lemon Zest - 2 Tablespoons
- Lemon Juice - 2 Tablespoons
Glaze:
- Powdered Sugar - 1 Rounded Cup
- Lemon Juice - 3 Tablespoons
- Lemon Zest - 2-3 Teaspoons
INSTRUCTIONS:
- Line an 8X8 inch baking dish with aluminum foil, overhanging the edges 2 inches on two opposing sides. Spray with nonstick cooking spray and set aside. Preheat oven to 350 degrees.
- In the bowl of a stand up mixer, add the flour, sugar, salt and butter and beat until well combined.
- In a separate bowl, add the eggs, lemon zest, and lemon juice and mix until well combined. Add this egg mixture to the flour mixture and beat on medium speed for 2 minutes until mixture is smooth and creamy.
- Pour batter into prepared baking dish and using an offset spatula, smooth out the top of the batter. Bake in preheated oven for 20-25 minutes, or until the edges just begin to turn golden or a toothpick inserted in the center of the brownies comes out clean or with a few moist crumbs. Cool the brownies completely in the pan set on a wire baking rack.
- Make the glaze by sifting the powdered sugar into a large mixing bowl. Add 1 1/2 tablespoons of lemon juice to powdered sugar and using a hand held electric mixer, beat until the juice is completely combined. Add more lemon juice, 1 teaspoon at a time, until glaze reaches a thick but just spreadable consistency. Pour glaze onto the center of the Lemon Brownies and use an offset spatula to spread and cover the surface. Sprinkle the top with remaining 2-3 teaspoons of lemon zest.
Source: Gonna Want Seconds
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