Thursday, September 24, 2015

LEMON BROWNIES


~ the TAYLOR HOUSE

3/4 c. flour
3/4 c. sugar
1/4 t. salt
1/2 c. butter, softened
2 eggs
2 T lemon juice, divided
1 t. plus extra lemon zest, divided
1/2 c. powdered sugar

Preheat oven to 350 degrees and grease 8-inch square pan. Combine flour, sugar, and salt in a large bowl. Mix in softened butter.

In a separate bowl, whisk eggs, one tablespoon of lemon juice, and one teaspoon of zest together. Combine with dry ingredients and mix well. Pour into prepared pan and bake 25 minutes. Cool completely. Make a glaze from one tablespoon of lemon juice, zest to suit your tastes, and powdered sugar. Pour glaze on cooled brownies.

Notes: The original recipe said you can double the recipe and bake it in a 9x13-inch pan for 30 minutes, though I haven't tried it that way yet. While these are good as directed, I think they'd be just fine without the glaze.

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