Lemon Brownies
Tangy, sweet and fudgy lemon brownies are perfect for anyone seeking a chocolate alternative.
Equipment
- Mixing bowl
- Whisk
- Spatula
- 8 inch square baking pan
Ingredients
BROWNIES
- 1 cup sugar
- 2 tablespoons lemon zest, grated 2 medium lemons
- ½ cup butter, melted and cooled 120g
- 4 tablespoons lemon juice 1½-2 lemons
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 1½ cups all purpose flour 190g
- 2 teaspoons cornstarch
- ½ teaspoon salt
LEMON GLAZE
- ¾ cup icing sugar
- ⅛ teaspoon salt
- 1-2 tablespoons lemon juice
Instructions
FOR THE BROWNIES
- Preheat oven to 350℉/180℃. Grease an 8 inch square pan and line with parchment paper for easy removal.
- In a large mixing bowl combine the sugar and lemon zest. Massage with fingers until the oils from the zest release and turn the sugar sandy. This should take about a minute.
- Add melted butter, lemon juice, eggs and vanilla. Whisk until the mixture is smooth and fully incorporated.
- Add all purpose flour, cornstarch and salt. Whisk in well until the batter is smooth and no traces of flour remain. Scrape into prepared pan and tap a few times on the counter to release air bubbles.
- Bake about 20 minutes or until the center is just set when you tap the pan. Do not over bake. Cool for 10 minutes in the pan before removing to cool completely on a rack.
FOR THE GLAZE
- In a mixing small bowl combine the icing sugar and salt. Gradually add lemon juice, beginning with a thick paste then adding more to thin it slightly. It should be of pouring consistency yet not too thin.
- Cover top of cooled brownies with the glaze using the back of a spoon or offset spatula. Let it drip down the sides, if necessary. Glaze will set in 1-2 hours depending on humidity. Cut into squares.