DELISH! I substitute Earth Balance Margarine for the butter and Gluten-Free Jules flour for the Flour to make it Gluten and Dairy free. They are AMAZING. It’s a family favorite. So Moist and Lemony.
These came out delicious. I kept the recipe as is for an 8×8 dish and they cooked perfectly at 23 minutes. They’re very lemony and moist. I will definitely make again!
Oh my goodness…I love lemon anything, so tried this out and it was sooo yum! Won’t be making this very often, it’s too dangerous. I used big lemons so icing was a little runny, but doesn’t matter, it was yum with French Vanilla ice cream!
Very lemony indeed!! They got rave reviews from everyone who loves lemon at the potluck meal I took them to. People who weren’t big lemon fans claimed they were a “bit strong” though. I loved them! The only thing I would change is to only start with 2 Tbls. of juice in the glaze. The 4 Tbls. made the glaze very thin and runny. I kept having to add confectioner’s sugar to thicken it up a bit. Even then, it was still pretty runny when I went to cut the bars the next day.
This recipe is one of my favorites! I have made it many times, & I have a couple tips: firstly, double the recipe! I can almost guarantee that you will need it! Secondly, if you want it to be lighter and more fluffy, put it in a KitchenAid mixer and wait until it is fluffy in the bowl before you put it in the pan. This time, I did that, and it is the best it ever turned out!
Delicious tart brownies. Love the lemony flavor. Do be careful not to overtake. I recently tried the recipe with limes instead of lemons and it was also delicious. Enjoy!
Ingredients:
Lemon Brownies:
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
Tart Lemon Glaze:
4 Tbsp lemon juice
8 tsp lemon zest
1 cup icing sugar
Directions
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 and bake for 23-25 mins, should turn golden around the edges.
Allow to cool completely before glazing. Do not overbake, or the bars will dry.
Filter the powdered sugar and whisk with lemon zest and juice.
Spread the glaze over the brownies with a rubber spatula and let glaze set.
