I made these today because they were very easy and I had lemons to use up. I didn't want to make regular ole' lemon bars so I tried this. It is going to replace my lemon bar recipe. I changed it a bit, I poked holes all over the baked cake part when it was hot from the oven and I used two large very juicy lemons and an extra 1/2 cup of confectioners sugar in the glaze. I glazed them when they were still hot , I just slowly spooned the glaze over the cake part. It was very liquidy. It wasn't an icing or even a thick glaze for me but sort of like an intense syrup. It seemd like too much but it did gradually absorbe and chilling them made it absorbe more. Anyway, these make your mouth pucker with lemon. They are the lemoniest thing I've made through and through. I chilled them in the fridge and they are very moist, dense lemon blocks. I also added 2 tsp of loranne princess cake and cookie baking emulsion which is just sort of like an extract of vanilla and lemon. You honestly do not need to add that though, I just had it on hand and this recipe was perfect for it. It was so easy, took me only 5 minutes to mix up. Just as easy as a mix, which I do not use. I hope a lemon lover out this tries these. They really do have a brownie texture. Just be careful not to overbake, just like brownies!
Lemon Brownies
Ingredients:
Brownies:
3/4 cup all-purpose flour
3/4 cup granulated sugar
1/4 teaspoon sea salt
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
2 tablespoons lemon zest
2 tablespoons lemon juice
Tart Lemon Glaze: (I used two large lemons and an extra 1/2 cup confect sugar)
1 rounded cup powdered sugar
3 tablespoons lemon juice
3 teaspoons lemon zest
Instructions:
Preheat oven to 350 degrees. Spray an 8X8 inch baking dish with cooking spray and set aside.
Zest and juice 2-3 large lemons depending on what size they are; set aside.
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 20-25 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.
When brownies have cooled completely, make the glaze. Sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. You can add more powdered sugar or lemon juice here depending on the consistency you like. Spread 1/2 the glaze over the brownies with a rubber spatula. Let glaze set. I sped up this process by throwing them in the fridge. Spread the remaining glaze over the bars, and let it set. Once again you can speed this up by placing them in the fridge. Cut into bars, and serve. Makes about 24 small brownies.
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