Today I’m sharing a delish Lemon Brownie Recipe. I’ve tried, I don’t even know how many different recipe variations at this point, but I finally achieved what I was after. – Oooey gooey chewy brownieness drizzled with a light zippy smooth icing. Mmmmm.
Acquire lemons.
My hubby’s grandparents own a beautiful farm and also happen to have a lemon tree that’s in season. So while we were out there, I pulled a few lemons, planning on making a few tasty treats.
Let there be Lemons!
(Sam may or may not have been waiting for me to throw the ball for the hundredth time. He and Ellie know how to put in a good workout playing fetch!
After selecting a few beautiful lemons, I brought them back to my kitchen and made multiple tests of the oh so good lemon brownies. Umm… YUM. Brace yourselves. It’s about to get zesty.
Now, there are a couple of ways to zest a lemon in case you currently have a non-zesting kitchen. These options do in a pinch, and you can actually get decent zest if you’re patient. These methods include using a pairing knife, a cheese grater, or a vegetable peeler. I have found that the vegetable peeler works best for me. This time around I did a slightly larger pieces because that’s how I like them in my brownies. If you want finer pieces of zest, go a little slower and softer. When using the vegetable peeler do your best to get the skin off with out any lighter colored pith (bitter tasting). Then, chop it up into smaller pieces.
Then collect all the yummy juice!
Next up, measure and mix all the ingredients into a batter of happiness, pour into your 8×8 Pan or muffin cups, and then pop in the oven to bake.
Prepare the Drizzle!
Savor the lemony goodness.
- Brownies:
- 1 Cup Sugar
- 1 Cup Flour
- ½ teaspoon salt
- ½ cup butter (softened)
- 2 Large Eggs
- 3 teaspoons Lemon Zest
- 3 Tablespoons Lemon Juice
- Glaze:
- 3 Tablespoons Lemon Juice
- 1½ Teaspoon Zest
- 1-2 Cups powdered Sugar
- Zest and juice about 2 Large Lemons.
- Mix together sugar, flour, salt, and butter.
- In another bowl whisk together eggs, zest, and juice.
- Then combine both mixtures and Pour into a greased 8x8 pan, or 12 muffin cups.
- Bake at 375 until golden brown at edges and/or a knife comes out clean. (25-30min.)
- For glaze:
- Whisk together Juice, zest, and powdered sugar. Adding the powdered sugar slowly until it is thick enough to drizzle.
Great recipe! I will try to make them! I recognized the pictures!!
Thank You for the lemons! They were so tasty! I may just have to hang the horse nose one in my house. I love that one so much haha 😉 Let me know how it comes out!
These look super good!!! I will be trying these for desert tomorrow!!! You guys have such good recipes!!!
Sweet! Let us know how they go!