This decadent recipe I couldn’t pass on. They say a picture says a thousand words and that is so true for this. I posted other lemon recipes and there are myriads of the so called “lemon bar” recipe and I posted one myself. Who’s to say one lemon bar is better than the other. This really intriques me when I saw the Lemon brownie. It’s a different twist and I would think it would be sort of cake like…which I would love. Anyway, on to the important thing is to post the recipe.
The Brownie Batter
3/4 cup all-purpose flour
3/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
2 tablespoons lemon zest
Tart Lemon Glaze
1 cup icing sugar
4 tablespoons lemon juice
8 teaspoons lemon zest
Directions
Preheat oven to 350 degrees. Spray/grease an 8×8 baking dish.
Zest and juice 2 lemons set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the flour, sugar, salt and softened butter until combined.
In a separate bowl whisk together the eggs, lemon juice and lemon zest 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 in the middle comes out clean.
When the brownies are cooled completely, make the glaze . Mix the icing sugar with the lemon juice and zest. Spread 1/2 the glaze over the brownies. Let the glaze harden and spread the remaining half.
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