This recipe is for all of you lemon-lovers out there…these Lemon “Brownies” may not have any chocolate in them, but they have a dense, brownie-like texture with plenty of lemony yumminess in every bite! I was a little skeptical about lemon brownies, but after making these, I love them every bit as much as the chocolate kind! I adapted this from a recipe I found at Rita’s Recipes. I used more lemon juice and zest for my version.
You actually need quite a few lemons for these brownies…about 6 to 7, depending on the size of the lemons. You’ll need to juice them and zest some of them, so there is a little work in making these, but it’s definitely worth it! I’m not that crazy about zesting lemons myself. If you’re not either, you could still try it without the zest…it may be less lemony, but I’m sure they’d still be great!
LEMON BROWNIES WITH LEMON GLAZE by NancyCreative, adapted from Rita’s Recipes
Makes a 9 x 13″ pan
- 2 sticks (1 cup) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 4 large eggs
- 6 Tablespoons lemon juice (you need about 3 to 4 lemons for the juice and the zest)
- 2 to 3 Tablespoons lemon zest
Preheat oven to 350˚F. Grease or spray a 9 x 13″ pan; set aside (for easy clean-up, you can also line your pan with parchment paper; leave paper edges sticking up out of the pan so you can just lift the brownies right out of the pan when they’re finished baking).
Juice and zest your lemons; set aside in a small container.
In large bowl, cream the butter and sugar. Add in the flour and salt, mixing until well blended.
In small to medium bowl, whisk eggs and add lemon juice and lemon zest, blending well. Pour this mixture into the flour/butter mixture and mix ingredients until smooth.
Pour batter into prepared pan and bake at 350˚F for 25 minutes, or until toothpick inserted in center comes out clean (the edges will be browned). Let brownies cool for a few minutes in pan. While cooling, you can mix the Lemon Glaze…
- 2 to 2 1/2 cups powdered sugar (depending on how thin or thick you want the glaze)
- 5 Tablespoons lemon juice (you need another 3 lemons for the juice and the zest)
- 2 Tablespoons lemon zest
Mix powdered sugar and lemon juice together, blending well, then add in the lemon zest and stir until zest is mixed in evenly. While brownies are still warm, spoon and spread about half the glaze over the top of the brownies (some of the glaze will soak into the brownies); wait 10 to 15 minutes (the glaze will just be partially set) and then spoon the rest of the glaze over the first layer of glaze. Let glaze set completely (this might take an hour or so, especially in humid weather) and then cut into squares or bars and serve. If you want the glaze to set more quickly, you can put the brownies in the fridge for about 20 to 25 minutes, then cut and serve. Actually, you may just want to pop them in the fridge anyway, because these taste great cold, too!
I like making lemon-flavored things in the warm weather months–they’re so refreshing! Do you have a favorite lemon recipe you like making in spring or summer?