Lemon Brownies

Lemon Brownies


1 cup granulated sugar
8 Tbsp unsalted butter, at room temperature
2 large eggs, ideally at room temperature
zest of 1 large lemon
4 Tbsp fresh lemon juice
1 1/4 cups all purpose flour
1/2 tsp salt

1 1/4 cup sifted confectioner's sugar
2-3 Tbsp lemon juice

1. Preheat the oven to 350F.
2. Line an 8×8 or 9×9 baking pan with parchment paper.
3. Cream the butter and sugar together in a mixing bowl until light and fluffy.
4. Blend in the eggs, one at a time.
5. Mix in the lemon juice and zest. (The batter may look curdled at this point, but no worries, that's normal and it will resolve itself when you blend in the flour.)
6. Stir in the salt, and then fold in the flour, stirring just until everything is well incorporated, but don't over mix.
7. Spread into your prepared pan, evening out the surface with an offset spatula.
8. Bake for 25-30 minutes, or just until set in center.
9. Let the pan cool for about 20 minutes before lifting the brownies out using the parchment paper to finish cooling on a rack.
10. Mix the sugar and enough lemon juice to make a thick but pourable glaze. Spread over the top of the completely cooled brownies. Top with a little lemon zest if you like. Let the glaze harden before slicing.

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