Lemony Lemon Brownies


Hello My Dears,

How is your week going so far?

As I said in my post yesterday I made lemon brownies this weekend. I found the link on pinterest and it took me to this website here. This is what the brownies looked like on the website.

Mine did not look that good, but I did like the way they tasted. The recipe said to use an 8-by-8 pan, but as everything in the house is still in boxes the only pan I could find was an 11-by-7. That is why mine are much thinner.

Anyway! Here is the recipe!

The “Brownie” Batter

3/4 cup 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!
I can start my process by saying I have never zested a lemon before. That proved much more difficult then expected. Also, I can say zesting a lemon is easier done before you cut it and juice it.
Once we were finished my mom said that they tasted a like they had a little to much flower in them. My recommendation is to put 1/2 a cup then add more as you see needed into the batter.
Also, the glaze did not set for me. I left half the glaze in the fridge and then poured it on which helped it set a bit. Honestly you could skip the glaze completely and just use lemon frosting if you wanted.
Here is my final product!

Try it out and tell me what you think or how yours turned out!


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Mariah Cooke
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