Lemon Brownies

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I ran across this recipe from Red Couch Recipes and knew this would be perfect to make for Easter.  They are lemony, sweet and very moist little brownies.  Very simple to make indeed and everyone loved them. I was hoping to make them into brownie bites like Jani did in her post, but time was running short and I just cut them into yummy squares.

Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 cups sugar; 1 teaspoon salt; 1 cup (2 sticks) butter, room temperature; 4 eggs; Juice from 1 lemon; Zest from 1 lemon

In your mixer add the flour, sugar and salt, mix.

Then add two sticks of softened butter,

beat until fine and grainy.  Be sure to scrape the bowl.

In a separate bowl, add the four eggs

Zest of 1 lemon

and juice of the whole lemon.

Mix the egg  mixture well.

Then slowly pour into the flour mixture, mixing until flour is incorporated.

Spray the 9″ x 13″ pan very well.

Pour in the brownies and bake at 350° for 25-30 minutes.

Meanwhile make the glaze.

Glaze: 1-1/2 cups powdered sugar, 2 tablespoons fresh lemon juice, additional lemon zest for garnish

Add powdered sugar and lemon juice

Mix until slightly thick, but pourable.  Adjust the amount of juice to reach the desired thickness.

Then stir in more lemon zest.

Pull the brownies out when they slightly brown around the edges and the toothpick pulls out clean.  Set aside to cool.

I made two batches, and laughed at how different they looked in consistency, not sure the difference, but thought it was funny.

Once the brownies are cooled, pour the glaze on top.

and enjoy!

Print This RecipeLemon Brownies

from Red Couch Recipes

1 1/2 cup all-purpose flour
1 1/2 cup sugar
1 teaspoon salt
1 cup (2 sticks) butter; room temperature
4 eggs
Juice from 1 lemon
Zest from 1 lemon

Glaze

1-1/2 cups powdered sugar
2 tablespoons fresh lemon juice
Additional lemon zest for garnish

Preheat oven to 350 degrees.  Line the bottom only of a 9X13X2-inch baking dish with parchment paper and spray with Pam. In a mixing bowl, stir together flour, sugar and salt; add butter. Stir together eggs, juice from 1 lemon and zest from 1 lemon; stir into batter and pour into prepared pan. Bake for 25 to 30 minutes or until set, use a toothpick to check. Remove from oven and cool on a rack.
This makes a very soft brownie.

Glaze:  If making brownies, only use 1 cup of powdered sugar.  When brownies are cool prepare glaze by stirring together powdered sugar and 2 tablespoon lemon juice.  You want a stiff glaze.  If too stiff add more lemon juice.  If making brownies then drizzle over brownies and sprinkle with additional lemon zest.

If you want to make the brownie bites, roll cooled brownies into bite-sized balls.  Make sure you don’t include any light brown crusty parts — save those for your children.  You want a smooth-textured brownie bite.  Then add 2-3 teaspoons of glaze to each brownie bite and work with hands to incorporate and re-roll back into ball.  Pipe glaze on each ball and while glaze is wet add lemon zest.  If desired, using a sieve, sprinkle powdered sugar on the bites.

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