Recipe of the Week ~ “Lemonies”

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I happened across this recipe through pinterest, and had to give it a try!  We’re a big fan of brownies at my house, and I ADORE chocolate, but sometimes I just want to switch it up a little.  So, why not lemon “brownies”?  This was even quicker/easier than making brownies from scratch (because you don’t have to melt any chocolate!), and they would be a fantastic dessert option for a bridal shower or luncheon because of the light, fruity taste!

“Lemonies” (or Lemon “Brownies”)

Brownies
3/4 cup all-purpose flour
3/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
2 large eggs
2 1/2 teaspoons lemon zest
2 tablespoons lemon juice
Lemon Glaze
1/2 cup powdered sugar
1 tablespoon lemon juice
2 teaspoons lemon zest
Preheat oven to 350°F. Grease an 8-by-8-inch baking dish and set aside.  Zest and juice two small lemons; set aside.  (I used one large lemon and had more than enough juice and zest!)  Beat the flour, sugar, salt, and softened butter until combined.  In a separate bowl, whisk together the eggs, lemon zest, and lemon juice.  Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.  (Don’t worry if it looks lumpy at first!  It will come together if you just beat long enough!)
Pour into baking dish and bake for 25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing.
When brownies are cooled completely, make the glaze by whisking together all three ingredients. Spread over the brownies with a rubber spatula.  Cut, serve, ENJOY!  (I should probably mention that I actually added a little more–okay I doubled it–lemon juice in both the “brownie” mixture and the glaze.  But I like things pretty darn lemon-y, so you may want to try the recipe as written here first, if you’re not sure. ;D  )

Posted on April 5, 2013, in artisanmaskers, fruit, Recipe of the Week, yellow and tagged , , , , , , , . Bookmark the permalink. 2 Comments.

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