This is bad, but sooo yummy. People call them Lemon Brownies because it’s a brownie batter but instead of putting cocoa in it, lemon juice and zest are used. However, they are thin and not chunky so I renamed them. I cut the sugar down. Added an extra tablespoon of juice. Cut the amount of zest down because my husband hate too much zest. He was looking at the glaze and was already having his doubt about the amount of zest in that. I ended up halfing the glaze recipe because 1 cup of powdered sugar is too much. Also the lemony goodness is glazed twice, which I did with half the glaze. In all honesty, it doesn’t need the glaze, but if you choose to do the glaze you only need a quarter of it. So I would do 4 tablespoons lemon juice, 2 tablespoons lemon zest and 1/4 cup powdered sugar. But I like my version and it’s twice glaze glory.
Lemony Goodness (Lemon Brownies)
The “Brownie” Batter
3/4 cup all-purpose flour
1/4 teaspoon salt 1 stick unsalted butter, softened
3 tablespoons lemon juice
Preheat oven to 350°F. Spray an 8-by-8-inch baking dish with cooking spray.
Zest and juice two lemons. Put into separate small bowls and set aside.
In a medium bowl, beat the flour, sugar, salt, and butter until combined.
In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour lemon mixture into the flour mixture
and stir until smooth and creamy.
Pour into baking dish and bake for 23-25 minutes, or until it turns golden around the edges. Allow to cool completely before glazing. DO NOT OVER BAKE!!!!
To make the glaze combine the powdered sugar, add lemon zest and juice, and stir until smooth.
Spread 1/2 the glaze over the brownies. Let glaze set and spread the remaining glaze over the brownie. Then cut into bars.
This glaze does not harden.
Originally I cut 9 bars, but they looked too big. So, I made 18 bars instead. They are small, but they pack a punch. serves 18 small bars. Calories: 77, Carbohydrates: 13 grams, Sugar: 9 grams, Protein: 1 gram.