- 1
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Preheat oven too 350 degrees.
- 2
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Grease an 8x8 inch baking dish with Pam.
- 3
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Juice and zest 2 lemons and set aside.
- 4
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Combine your flour, sugar, salt and softened butter in a electric mixer and beat until combined.
- 5
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Next, in a seperate bowl whisk together eggs and lemon juice and zest until combined.
- 6
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Add the egg and lemon mixture to the flour mixture. Beat on medium for 2 minutes until smooth and creamy.
- 7
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Ta-da! Be sure to scrape the sides.
- 8
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Pour into the greased pan and spread the batter out evenly.
- 9
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Put into the oven and bake for 23-25 minutes
- 10
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Take out of the oven when the edges are a golden brown. Do not over bake them!! Let them cool for at least 45 minutes. (FYI the brownies are suppose to be thin)
- 11
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While the brownies are cooling, juice and zest about 4 lemons for the glaze.
- 12
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Add the zest and juice to the powdered sugar and whisk together.
- 13
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Add half of the glaze on the brownies and spread around. Wait another 15 minutes for it to set.
- 14
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Add the rest of the glaze on and put in the fridge for 30 minutes.
- 15
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Then you can cut it and start eating! Hope you enjoy!
Ingredients
1 | Softened stick of butter |
¾ | Cups Flour |
2 | Eggs |
2 | Tablespoons Lemon zest |
2 | Tablespoons Lemon juice |
¾ | Cups White sugar |
¼ | Teaspoons Salt |
For the tart lemon glaze: | |
4 | Tablespoons Lemon juice |
8 | Tablespoons Lemon zest |
1 | Cup Powdered sugar |