Community Pick
Lemony Lemon Brownies
"Taken from here https://www.facebook.com/BreannaDoylePamperedChefExecutiveDirector definately worth a look, there is some amazing stuff on their page."
photo by Bhavani R.
- Ready In:
- 35mins
- Ingredients:
- 10
- Yields:
-
16 brownies
ingredients
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For the Brownie
- 1⁄2 cup unsalted butter, softened
- 3⁄4 cup flour
- 2 eggs, large
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 3⁄4 cup granulated sugar
- 1⁄4 teaspoon sea salt
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For the tart lemon glaze
- 4 tablespoons lemon juice
- 8 teaspoons 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.
- Cut into bars and serve.
Questions & Replies
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Can u make the brownies gluten and Dairy free?
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When making the lemon brownies do you use all purpose flour or self rising flour?
Reviews
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DELICIOUS! Moist, dense, soft, sweet, and super lemony. However, I feel that the recipe alone doesn't make enough or rise enough. Mine came out pretty then but just as they should flavor and texture wise. I would make again for sure but double the recipe. Mine were done in like 15 minutes no joke. I think it's bc the lemon juice started cooking the eggs(weird). Batter looked very curdled and separated but brownies still came out fine. I followed the directions completely and I have my own dessert business. I don't agree with the way and order the ingredients were mixed together bc it caused cooked eggs and curdling. I'll stick with creaming the butter and sugar together, then the eggs, etc like usual..not the method stated in the instructions. Lovely recipe though, thank you.
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Wonderful!! I made a double batch of these sweeties for a Mother's Day brunch. Had never tried them before - they were a definite hit!! Not only were people scarfing them up at the brunch, they were taking them home wrapped in napkins.<br/><br/>Really tart with a wonderful sweetness. I much prefer them to the ordinary lemon bars.<br/><br/>I'm so glad you posted this recipe. I saw it originally on Facebook but could not get it to print out in it's entirety. -
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.
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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!
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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.
see 19 more reviews
Tweaks
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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!
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My wife's a diabetic and she saw this posted on Facebook and wanted them. I cannot bake but as a surprise, thought I'd give it a try. First let me say, everything I used was organic. I followed the recipe for the most part except I used a lot more lemon juice since I had farm fresh lemons. All together, about three lemons lightly squeezed. If you have never had organic or farm fresh lemons, their sweet enough to eat by themselves, still tart but not like the lemons you buy in the stores. I added a splash of vanilla extract to the flour/sugar batter and in the glaze, substituted the powdered sugar with light brown Agave Nectar. I was a little concerned about it being to watery but it ended up being fine. The flavor and texture was a hit with the wife and me. Loved it! Thanks for the recipe.
RECIPE SUBMITTED BY
Well, I am very passionate about cooking and love discovering new recipes. I love participating in the events since I'm always finding new recipes that I wouldn't have found on my own. My housemates and boyfriend all enjoy our food adventures and I love to leave people positive reviews and nice ish photos.
