Have you ever had Lemon Brownies????
AKA, Lemonies, or Lemon Fudgies.
AKA, my latest foodie crush?
Well, if you haven’t tried them yet, maybe I can tempt you…..
Are you a lemon lover?
Well, have I got a bar for you!
Obviously, as you can see from the photos, these brownies are sans chocolate.
They’re referred to as a brownie because of their texture, not their flavor.
But, let me tell ya, the fresh lemon flavor is amazing…..really AMAZING!!!!!!!!
Like a good chocolate brownie, these bars are dense, fudgy, and moist.
The flavor is like the best bite you’ve ever had of sweet, fresh, bursting, intense lemon yumminess.
Seriously, I’ve never had anything taste so wonderfully and intensely lemony.
These bars are like taking an express elevator straight up to Lemon Heaven!!!
While some lemon confections rely on using lemon extract to deliver that delicious lemon punch, these bars do not.
No, the flavor here is all au naturel, my friends.
Lots of fresh lemon zest and fresh lemon juice.
Only fresh lemon juice will work for this recipe.
Trust me….it has to be fresh lemon, not that nasty plastic lemon junk.
Anyway, you of course need the fresh lemons, to get the fresh zest.
Using a Microplaner makes the job quick and easy.
Don’t skimp on the zest, it’s the major flavor contributor.
It’s all the fresh lemon zest that packs the major lemon ‘flavor punch’ and really makes these amazing.
The zest of any citrus contains essential oils that concentrate flavor.
The flavor is, of course, present in the juice of the fruit, simply not in as concentrated of a form.
This recipe capitalizes on that and uses a generous amount of lemon zest along with a more minor amount of lemon juice.
I used 3 1/2 lemons to get the full 2 tablespoons of zest called for in the recipe.
To measure out the 2 tablespoons slightly tap the zest down with your finger to make sure the tablespoon is full.
Don’t pack it down like brown sugar, just a gentle tap, so the zest fills out the spoon and removes any voids.
I, of course, had extra lemons beyond what I needed for the lemon juice in this recipe, so my whole family has been enjoying lemon water served with every meal! ~LOL~
The glaze on these Lemon Brownies is wonderful and lemony, too.
Remember to cool the brownies completely before you pour the glaze on.
If the brownies are too warm, the glaze will melt and just run off the edges of the brownies down into the pan.
Let me tell ya, that would be a total waste cuz this glaze is yummmmy.
I used my hand held electric mixer to make the glaze.
I like to keep it as thick as possible.
Mixing it by hand is far too much of a chore for me.
Fell free to hand mix it if you need a good arm workout.
To keep the glaze thick, I added 1 1/2 tablespoons of lemon juice to the powdered sugar and mixed it well.
Then I add more lemon juice, one teaspoon at a time, until the glaze was thick but spreadable.
I poured it in the center of the completely cooled brownies, then I used my small offset spatula to spread it evenly over the top.
This little spatula is one of my favorite kitchen tools.
I use it for almost everything and it cost’s less than 4 bucks!
Works like a charm.
Look at how thick and gorgeous that glaze is on the cut brownies!
If you read through the ingredients list for this recipe, you will notice that it does not call for baking powder or baking soda.
This is not a mistake or an error of omission.
These brownies bake up to be fairly close to the same thickness as raw, uncooked batter or just a smidge thicker
The recipe calls for the batter to be beaten on medium with a stand up electric mixer for a full 2 minutes.
This does add a little bit of volume to the finished dish and makes the batter lusciously creamy.
Don’t skip this step!
I use my Nonstick 8X8 Baking Pan to bake these brownies.
I like to make an aluminum sling for the pan for easy removal once the brownies are baked.
To do this, all you need to do, is line the pan with aluminum foil, overhanging two opposing sides with an extra 2 inches of foil.
The overhang doubles as handles for easy lift out.
With the sling, I don’t need to worry about the Lemon Brownies sticking if I keep them in the pan long after they’re cooled and glazed.
They’re easy to pop out of the pan in one piece and cut into individual bars without marring the nonstick pan.
If you want to skip this step, go ahead and just grease and flour your baking pan.
I baked mine for 20 minutes, until the edges just started to get slightly golden.
Don’t overbake the brownies, or like any brownie, they will be dry.
Like many other brownies and bar cookie recipes, I like these bars a lot more the day after they’re baked.
I find that the texture improves significantly, and the Lemon Brownies are more moist the second day.
The wonderful, intense, natural, lemony flavor seems to mellow and intensify all at the same time!
Source: Rita Recipes
- Yield: Serves 12
- Lemon Brownies:
- All-Purpose Flour - 3/4 Cup
- Sugar - 3/4 Cup
- Salt - 1/4 Teaspoon
- Unsalted Butter, At Room Temperature - 1/2 Cup (1 Stick)
- Large Eggs - 2
- Lemon Zest - 2 Tablespoons
- Lemon Juice - 2 Tablespoons
- Powdered Sugar - 1 Rounded Cup
- Lemon Juice - 3 Tablespoons
- Lemon Zest - 2-3 Teaspoons
1. Line an 8X8 inch baking dish with aluminum foil, overhanging the edges 2 inches on two opposing sides. Spray with nonstick cooking spray and set aside. Preheat oven to 350 degrees.
2. In the bowl of a stand up mixer, add the flour, sugar, salt and butter and beat until well combined.
3. In a separate bowl, add the eggs, lemon zest, and lemon juice and mix until well combined. Add this egg mixture to the flour mixture and beat on medium speed for 2 minutes until mixture is smooth and creamy.
4. Pour batter into prepared baking dish and using an offset spatula, smooth out the top of the batter. Bake in preheated oven for 20-25 minutes, or until the edges just begin to turn golden or a toothpick inserted in the center of the brownies comes out clean or with a few moist crumbs. Cool the brownies completely in the pan set on a wire baking rack before applying the glaze.
5. Make the glaze by sifting the powdered sugar into a large mixing bowl. Add 1 1/2 tablespoons of lemon juice to powdered sugar and using a hand held electric mixer, beat until the juice is completely combined. Add more lemon juice, 1 teaspoon at a time, until glaze reaches a thick but just spreadable consistency. Pour glaze onto the center of the completely cooled Lemon Brownies and use an offset spatula to spread and cover the surface. Sprinkle the top with remaining 2-3 teaspoons of lemon zest. I recommend refrigerating overnight, then removing from the pan, and cutting into bars.