Lemon seems to be one of those things that you either love or you hate. I happen to LOOOOVE lemon. The more lemon the better. Lemon bars? Yes, please. New lemon flavored Oreos? Sign me up. I was heartbroken when Little Debbie’s lemon bars disappeared from the shelves.
So when I ran across these lemon brownies in my internet travels, I immediately bumped them to the top of my “to make” list. I made them last night, and I really should have waited until the last of my days off so that I could take them to work and have my coworkers help me eat them. Yeah… I’ve made a really good dent in that batch all by myself.
I feel like these should be called blondies because, duh, they aren’t brown, but who cares what they are called when they taste so good? It’s a lovely cake-like lemon “brownie” base with a nice tart lemon glaze that just bumps them up over the top. Too often, I eat a lemon dessert and declare it good, but I wish it was more lemony. The glaze ensures that is not a problem with these!
Though I do have to mention… the recipe I found calls for a total of 4.5 teaspoons of lemon zest, and the instructions state to zest and and juice two small lemons. I don’t know if I’m just WAY too timid of a zester or what (I am pretty paranoid about zesting too much and getting the bitter part), but I did NOT get that much lemon zest out of just two small lemons.
3/4 cup all-purpose flour
3/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
2 large eggs
2 1/2 teaspoons lemon zest
2 tablespoons lemon juice
1/2 cup powdered sugar
1 tablespoon lemon juice
2 teaspoons lemon zest
Preheat oven to 350°F. Spray an 8-by-8-inch baking dish with cooking spray and set aside.
Zest and juice two small lemons; set aside.
In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.
Pour into baking dish and bake for 25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing.
When brownies are cooled completely, make the glaze by whisking together all three ingredients. Spread over the brownies with a rubber spatula, cut into bars, and serve!