These are so rich, so decadent, the lemon equivalent of the fudgiest brownie you ever ate, they're just really yummy brownies, infused with lemon instead of chocolate. Bake these in a pan no bigger than 8"or they will be too thin. No 8" pan, no problem, just bake them in a loaf pan, and make that parchment paper saddle so you can lift them right out of the pan. Oh my, every bite of these tart brownies is puckery deliciousness...
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup flour
- 2 eggs, large
- 2 Tbsp lemon zest
- 2 Tbsp lemon juice
- 3/4 cup granulated sugar
- 1/4 tsp sea salt
- Use No Baking Powder, No Baking Soda, just wanted to clarify that. I know, it's odd, but you leave the soda and powder out of this recipe.
- Tart Lemon Glaze:
- 4 Tbsp lemon juice
- 8 tsp lemon zest
- 1 cup sifted powdered sugar, gotta get those lumps out
Steps
- Preheat the oven to 350 degrees.
- Grease an 8×8 inch baking dish with butter and set aside.
- Zest and juice two lemons and 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 it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
- Pour into baking dish, making a saddle with parchment paper, sprayed with cooking spray so that you can lift them out of the pan and bake for 23-25 minutes. They should turn golden around the edges.
- Allow to cool completely before glazing. Do not overbake, or the bars will dry.
- Add the powdered sugar and whisk with lemon zest and juice.
- Spread the glaze over the brownies with a rubber spatula and let glaze set.
- Cut into bars and serve
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