Did someone say "Lemon Brownies"? I think I first saw these whilst browsing through Pinterest ... lemon brownies. Brilliance!
Zest me, baby, one more time...You can never have enough lemon zest...
Doesn't that glaze look lemony luxe luscious? It's creamy, satiny smooth, with the brightest, freshest lemon flavor.
Glaze. Harden. Repeat. A double layer of glaze is twice as nice.
If you were wondering how you can make a brownie without chocolate, you must brave the doubt and attempt these. These are cakey-dense-moist just like brownies, with better-than-lemon-bar flavor! These are going into my permanent recipe collection. For...real!!
I was truly inspired by the San Diego Food Bloggers and their Bake Sale this past Saturday to benefit the Share Our Strength Campaign, that I wanted to come home and get back in the baking/cooking/photographing/blogging grooooooove! Dive right in. These couldn't have been easier to make, what with just a handful of ingredients...
These are a perfect palate cleanser after a delicious meal. Bake these for your next Sunday dinner, Church Potluck, Themed Dinner Party...Birthdays, Anniversaries...and of course, Bake Sales.
How do you make lemon brownies, you ask?
The "Brownie" Batter
- 3/4 cup all-purpose flour {King Arthur All-Purpose Flour}
- 3/4 cup granulated sugar
- 1/4 teaspoon salt {Sea Salt}
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
Tart Lemon Glaze
- 1 rounded cup powdered sugar
- 4 tablespoon lemon juice
- 8 teaspoons lemon zest
Preheat oven to 350°F. Grease/Spray an 8-by-8-inch baking dish with butter/cooking spray and set aside.
Zest and juice two small/large lemons; set aside. {whatever you have}
In
the bowl of an electric mixture fitted with the paddle attachment,
beat the flour, sugar, salt, and softened butter until combined.
In
a separate bowl, whisk together the eggs, lemon zest, and lemon juice
until combined. Pour into the flour mixture and beat at medium speed
until smooth and creamy, about 2 minutes.
Pour
into baking dish and bake for 23-25 minutes, or until just starting to
turn golden around the edges and a toothpick inserted into the center of
the brownies comes out clean. Allow to cool completely before glazing.
Do not overbake, or the bars will be dry. {even with the yummy glaze}
When
brownies are cooled completely, make the glaze...sift the powdered
sugar, add lemon zest and juice, and whisk together all
three ingredients. Spread 1/2 the glaze over the brownies with a rubber
spatula. Let glaze set. Spread the remaining glaze over the bars, and
let it set. This glaze does not harden like most. Cut
into bars, and serve!
For a printable version of this Lemon Brownie recipe, please visit BeckyCharms!
Thank you for the inspiration, Rita May!!
-Becky Charms