Eric & I are just back from the clear blue skies and abundant sunshine on the western side of Florida. It was a business trip for Eric and some relaxation in the sun for me. (I’m fortunate to have a career that travels with me!) It was nice to get away from the unpredictable March weather of the Northeast and to be warm for a while on the sunny beaches along the Gulf Coast.
Warm, sunny weather makes me crave lemony things. Going back through my posts over the last 4 years, I got the scope of my lemon love. I have close to 100 posts that use lemon. Now, not all of them feature lemon prominently, but many do. And the recipes fall into every category of food item! But this is the first “brownie” recipe I’ve posted using lemon. In fact, it’s the first lemon “brownie” recipe I’ve seen. Merriam-Webster defines a brownie as “a small square or rectangle of rich, usually chocolate, cake, often containing nuts.” Given the definition, this recipe just barely fits into the brownie category, and even then, only in the broadest sense. There’s no chocolate or nuts in it, but it is a rich, moist cake. And it is delicious, even without any chocolate!
Lemon Brownies
Lemon Brownies (adapted from pamperedchef.com)
Ingredients:
Lemon Brownies:
1/2 cup unsalted butter, softened
3/4 cup flour
2 eggs, large
zest of 1 lemon
2 tablespoons lemon juice
3/4 cup granulated sugar
1/4 tsp sea salt
Tart Lemon Glaze:
4 tablespoons lemon juice
zest of 1 lemon
1 cup icing sugar
Directions:
Preheat the oven to 350º F. Grease an 8×8 inch baking dish with butter and set it aside. Zest and juice two lemons and set it aside.
Zest & juice two lemons.
In the bowl of an electric mixture fitted with the paddle attachment, cream the softened butter, then add the sugar and salt, beating until they are well combined. Add the flour to the batter and mix until it is incorporated.
Cream the butter, then add the sugar, salt & flour.
In a separate bowl, whisk together the eggs, half the lemon zest, and 2 tablespoons of lemon juice until it is combined. Pour it into the flour mixture and beat it for 2 minutes at medium speed until the batter is smooth and creamy.
Whisk the eggs with the zest & juice.
Pour the batter into the prepared baking dish.
Pour the batter into the prepared pan.
Bake the brownies for 23-25 minutes, until they are golden around the edges. Do not over bake them, or the bars will be dry. Allow the brownies to cool completely before glazing.
Bake the brownies until they are golden around the edges.
Place the powdered sugar In a small bowl, and whisk in the remaining half of the lemon zest and 4 tablespoons of lemon juice, until it is well combined and no sugar lumps remain. Pour the glaze over the brownies, spreading it to the edges with a knife or spatula.
Pour the glaze over the brownies.
Allow the glaze to set. Cut the brownies into bars and serve.
Cut the brownies into 9 or 16 squares.
This satisfies my lemon cravings!
These will satisfy your lemon cravings! ~Linda
Lemon Brownies (adapted from pamperedchef.com)
Ingredients:
Lemon Brownies:
1/2 cup unsalted butter, softened
3/4 cup flour
2 eggs, large
zest of 1 lemon
2 tablespoons lemon juice
3/4 cup granulated sugar
1/4 tsp sea salt
Tart Lemon Glaze:
4 tablespoons lemon juice
zest of 1 lemon
1 cup icing sugar
Directions:
Preheat the oven to 350º F. Grease an 8×8 inch baking dish with butter and set it aside. Zest and juice the two lemons and set it aside.
In the bowl of an electric mixture fitted with the paddle attachment, cream the softened butter, then add the sugar and salt, beating until they are well combined. Add the flour to the batter and mix until it is incorporated.
In a separate bowl, whisk together the eggs, half the lemon zest, and 2 tablespoons of lemon juice until it is combined. Pour it into the flour mixture and beat it for 2 minutes at medium speed until the batter is smooth and creamy. Pour the batter into the prepared baking dish. Bake the brownies for 23-25 minutes, until they are golden around the edges. Do not over bake them, or the bars will be dry. Allow the brownies to cool completely before glazing.
Place the powdered sugar In a small bowl, and whisk in the remaining half of the lemon zest and 4 tablespoons of lemon juice, until it is well combined and no sugar lumps remain. Pour the glaze over the brownies, spreading it to the edges with a knife or spatula. Allow the glaze to set. Cut the brownies into bars and serve.