Winston Churchill

Wednesday, May 30, 2012

Lemony Lemon Brownies

I've been neglecting my blog.  It's not that I meant to - in fact I really miss posting my random thoughts, but life has just been really busy so far this year.  I realized tonight that this month is all but over and I better hurry up and get a recipe posted. 

I saw this one on Pinterest and it intrigues me.  Lemony Brownies, doesn't that sound interesting?  You could call them Lemonies instead of Brownies.  I've got to try these out so I'll be making them this weekend.  :)

Source:  Becky Charms

Lemony Lemon Brownies
3/4 cup all-purpose flour {King Arthur 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 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.  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 harden.  Spread the remaining glaze over the bars, and let it harden.  Cut into bars, and serve!

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