Zutaten für Lemony Lemon Brownies
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Zubereitung von Lemony Lemon Brownies
- Preheat oven to 350°F (175°C). Grease an 8x8 inch baking pan with butter and set aside.
- Zest and juice two lemons. Set aside. (Reserve about 1 tablespoon of lemon zest for the glaze)
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 ¾ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the lemon zest and lemon juice.
- Pour batter into the prepared baking pan and spread evenly.
- Bake for 23-25 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Let cool completely in the pan before glazing.
- For the glaze: Whisk together 2 cups powdered sugar, 2-3 tablespoons lemon juice, and 1 tablespoon reserved lemon zest until smooth. Add more lemon juice, 1 teaspoon at a time, until desired consistency is reached.
- Spread glaze evenly over cooled brownies.
- Once the glaze has set, cut into bars and serve.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
67g
Fat
19g
Carbs
7g
