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Josh and I recently went home to NM for Spring break where the trees were in full bloom. They were so beautiful and vibrant with the colors of light and dark pinks, purples, yellows and white. Here in the Midwest it’s just beginning to feel like Springtime with the lush green grass coming back to life and blossoming flowers on the fruit trees.  It puts me in the mood for a fresh and citrusy treat.  For me, lemons and sunshine go hand in hand and a lemony dessert seems just the thing this time of year.  I thought it was the perfect time to make some Lemony Brownies.  I have to give my sister Kat credit for turning me on to this delicious treat.  She told me they were one of her favorite things and that I would love them . . . I have to say, they are delicious!


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For the batter you’ll need some sugar, flour, salt, butter, eggs and a lemon for the zest and juice.


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Add the sugar and butter to a mixing bowl with the paddle attachment.  Cream the sugar and butter together.


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In another small bowl, crack the eggs and add 2 tablespoons of lemon juice.


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Plus the zest of 1 whole lemon.  Whisk together.


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Add about half of the egg mixture to the mixing bowl with the creamed butter and sugar.


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Combine your flour and salt together and add about half.  Beat together until combined, then add the remaining egg and flour mix.  Beat on medium speed until the batter is light and creamy.


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Pour the batter into an 8″ x 8″ baking pan that has been greased with butter. Bake in a preheated 350 degree oven for 20 – 25 minutes.  Check after 20 minutes and test with a toothpick.  These will taste even more moist when slightly undercooked, remember they will continue to cook in the pan as they cool down.


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To make the lemon glaze, add 1 cup of sifted powdered sugar to a mixing bowl.  Whisk in the juice of 2 lemons and zest of 1 lemon.


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The glaze will be thin but very tart and lemony!


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Completely cool your lemony brownies before adding the glaze.  These turned out thin but very moist loaded with tart lemon flavor.


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Lemony Brownies (adapted from JustaPinch.com)

Batter
3/4 cup Flour
3/4 cup Sugar
1/2 cup Butter, softened
1/4 teaspoon Salt
2 large Eggs
Zest of 1 Lemon
Juice of 1 Lemon (about 2 tablespoons)

Lemon Glaze
1 cup Powdered Sugar, sifted
Juice of 2 Lemons (about 1/4 cup)
Zest of 1 Lemon

Preheat oven to 350 degrees.  Prepare an 8″ x 8″ baking pan with butter or cooking spray.  Set aside.

In a mixing bowl combine the sugar and softened butter.  Beat on medium speed until light and fluffy.  In a separate bowl, crack the eggs and add the juice and zest of 1 lemon.   In another bowl, combine the flour and salt.  Add about half of the egg and lemon mix plus about half of the flour mix to bowl and beat until well combined.  Add the remaining eggs and flour and beat on medium speed until the batter is light and creamy.  Pour into a prepared baking dish and bake for 20 – 25 minutes, or until a toothpick comes out clean.   Allow to cool completely before glazing.

To make glaze, whisk together the sifted powdered sugar with the juice of 2 lemons and zest of 1 lemon.  The glaze will be thin but very tart.  Pour over cooled lemon brownies.

Makes 9 servings