Monday, May 13, 2013

Lemony Lemon Brownies

 Ok ok, yes, I know they're called brownies, but there's no chocolate in them. Why, you say? Well, it's all about the TEXTURE. These delicious bars bake up just like a brownie, with that same moist and almost gooey kind of texture. When I described the Orange Brownies, I said that they were the orange version of "fudgy". These are just like that. They're the lemon version of "fudgy". And they're SO delicious and refreshing! I found them on several different sites, tracing back to a blog called Rita's Recipes. (I just might have to check out some of her other goodies!) Oh, and they're called lemony lemon brownies for a reason. Perhaps they should be called EXTREMELY lemony lemon brownies because the glaze is VERY tart! So be sure to include it!! It's also what gives them the brownie-like texture, which is exactly what I love about them.
You may want to make extra....they won't lest very long!

1/2 cup unsalted butter, softened
3/4 cup flour
2 eggs, large
2 tbs lemon zest
2 tbs lemon juice
3/4 cup granulated sugar
1/4 tsp sea salt

For the tart lemon glaze:
4 tbs lemon juice
8 tsp lemon zest
1 cup icing sugar

1. Preheat the oven to 350 degrees.
2. Grease an 8×8 inch baking dish with butter and set aside.
3. Zest and juice two lemons and set aside.
4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
7. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
8. Allow to cool completely before glazing. Do not overbake!
9. Filter the powdered sugar and whisk with lemon zest and juice.
10. Spread the glaze over the brownies with a rubber spatula and let glaze set.
11. Cut into bars and serve.

I doubled the entire recipe and baked it in a 9x13 pan. It turned out beautifully! I didn't double the glaze exactly. I doubled the sugar and lemon juice, but not as much zest as it says.
The directions say to cool them completely before glazing, but I don't see any reason why you couldn't just glaze them in the pan while they're still warm.

No comments: