Lemon Brownies (They're not brown. Should they be called "yellowies?")
3/4 cup flour
3/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter (Either wait until it’s at room
temperature, or cut it into small pieces.)
2 eggs
2 tablespoons lemon zest
2 tablespoons lemon juice
Extra butter for greasing pan
Extra butter for greasing pan
The glaze is the best part:
4 tablespoons lemon juice
8 teaspoons lemon zest
1 cup powdered sugar
Preheat the oven to 350F. Grease an 8×8 inch baking dish
with butter and set aside. With a stand mixer cream the flour, sugar, salt, and
butter. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice.
Pour egg mixture into flour mixture and beat 2 minutes at medium speed. Pour
into prepared baking dish and bake 25 minutes. While the brownies bake, stir
glaze ingredients together. Cool completely before glazing and allow glaze to
set before cutting into bars. Makes 16 two-inch squares.
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