¾ -1cupsugar(depending on your preferred sweetness level)
2eggs
3-4Tablespoonslemon juice(juice of 2 lemons)
Zest of 1 whole lemon
2teaspoonsvanilla extract
1 ¼cupflour
½teaspoonbaking powder*use ¾ teaspoon for more cake-like brownies - see comment in note section
Garnish: additional lemon zest
Lemon Glaze
1cuppowdered sugar
2Tablespoonslemon juice(juice of 1 lemon)
Zest of one lemon
Instructions
Preheat oven to 350 degrees. Line 8x8-inch square baking dish with parchment paper in both directions and allow it to hang over the edge. This acts like a sling and will aid in removing brownies from the dish.
Brownies
Cream butter and sugar until light and fluffy.
Continue beating at lower speed while adding eggs, one at a time.
Then add lemon juice, zest and vanilla extract.
Stir in flour and baking powder until just combined.
Pour into prepared pan and bake for 25-30 minutes.
Remove from oven and let cool completely.
Once cool, lift out of baking dish using the parchment paper sling. Place on wire rack.
Lemon Glaze
Mix the 3 ingredients for the glaze together until smooth.
Pour lemon glaze over the cooled brownies then sprinkle a little more zest over the top (if desired). Let cool completely before cutting into 16 squares.
Notes
*For more cake-like brownies, pour the lemon glaze on the brownies while still warm so it can soak into them and keep them moist. Let cool, remove from pan, then cut into squares.
STORE/FREEZETo store: Let them cool completely then store in an airtight container on the counter for 4 days or up to one week in the refrigerator.To freeze: Freeze them prior to adding the glaze. Let them cool then place in a reseable freezer bag for up to 3 months. When ready to serve, thaw in the refrigerator overnight then glaze and enjoy.