First – sorry this photo is so funky.  I was rushing and just took a quick one from my iPhone – and boy it is scary.  They look less electric than this and better in general.  Anyway…

Wet and juicy, dense and lemony, these simple treats are worth your time.  (And they don’t take much of it!)   Nothing fancy –  just a small square of lemon delight.  This was a hit with Rob, the kids and their friends.  Oh, and me too.  Make these if you don’t have time to make the lemon pound cake which can be a bit more time consuming.



lemon brownies  (from Just a Pinch Recipes):

1 1/2 cups all purpose flour
1/2 teaspoon kosher salt
1 1/2 cups sugar
1 cup (two sticks) butter, softened
4 large eggs
4 tablespoons lemon zest
4 tablespoons lemon juice

1 cup powdered sugar
4 tablespoons lemon juice (I ran out of lemons and added some fresh orange btw)
pinch kosher salt

Preheat oven to 350 degrees.  Zest and juice your lemons.  Remember to wash your lemons first.

Butter or spray a 9×13 inch pan and line with foil or parchment.

Mix together the flour and salt.

With the paddle attachment of the mixer – beat the butter and sugar together until lighter.

Add the eggs, one at a time and beat and scrape and beat again.  Add the zest and juice and beat and scrape and beat again.

On the lowest speed (or fold by hand) mix in the flour until just combined.

Spread batter into prepared pan and bake until it is done.  I’m sorry but I forgot to time this.  Start at 25 minutes and see how it looks.  Bake until the edges start to turn golden brown and a toothpick comes out just clean.

Let cool for 10 m.  Then pour and spread half of the glaze on top.  Let sit until completely cool, then add the rest of the glaze.  You may have enough with just the first half – taste a corner and see what you think.  If enough, save it in the fridge it will last a while.

Cool, cut and enjoy-

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