Lemon Brownies

Lemon Brownies

Just last week, I was making Spicy Asian Meatball Soup and complaining about how cold it was here is Southern California, and then fast forward to today...Surprise! It was 80 degrees here today, and it's forcasted to be the same throughout the weekend. Yay! All this feel good warm weather has me thinking about Spring and Summer and has inspired me to make something to celebrate how incredibly beautiful it was here today in sunny, warm Southern California!  Don't get me wrong, I'm not gloating, I'm just thankful for the repreive of our version of a really cold winter and for this brief reminder of warm days to come.
I found this recipe for Lemon Brownies on Pinterest from a blog called, BeckyCharms, original recipe from Rita May's Recipes. I had planned to make them when the weather warmed up, maybe in Spring for Easter brunch or in Summer for a picnic or potluck...but who needs to wait? That time was today! These brownies were a breeze to make and were so lemony, buttery and densely rich...mmm...they were just pure decadence. I hope you're inspired to make these yummy little bites even in the dead of winter or keep them in mind as you look forward to Spring. 

Here's the step by step, full recipe at bottom of blog.

Assemble the ingredients:

Preheat oven to 350°F. I used a 6x6 inch baking dish and sprayed with cooking spray: set aside. Zest and juice two lemons; set aside. (I failed to take a picture of this step, I had to run to pick up my son from school and just plain forgot.)

Mix 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 egg and lemon mixture into the flour mixture and beat at medium speed until smooth and creamy and pour into baking dish. (Sorry, my mixing bowl photo was out of focus so I jumped us right to oven ready baking dish.)

Bake 23-25 minutes, or until a toothpick inserted into the center of the brownies comes out clean. I cooked mine exactly 23 minutes.(See my toothpick holes?) Cool completely.

Now, it's time to make the glaze. Sift powdered sugar, add lemon zest and juice, and whisk together.

Spread 1/2 the glaze over the brownies with a rubber spatula. Let glaze set. Spread the remaining glaze over the bars, and let it set.

Cut and serve.

Lemon Brownies
(recipe from BeckyCharms, original recipe from Rita May's Recipes)

• 3/4 c all-purpose flour
• 3/4 c granulated sugar
• 1/4 t. salt
• 1/2 c (1 stick) unsalted butter, softened
• 2 large eggs
• 2 T lemon zest
• 2 t lemon juice

  Tart Lemon Glaze

• 1 rounded cup powdered sugar
• 4 T lemon juice
• 8 t lemon zest

Preheat oven to 350°F. Spray an 8-by-8-inch baking dish with butter/cooking spray and set aside.

Zest and juice two lemons; set aside.

In the bowl of an electric mixer 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 23-25 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. Do not overbake, or the bars will be dry.

When brownies are cooled completely, make the glaze...sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. Spread 1/2 the glaze over the brownies with a rubber spatula. Let glaze set. Spread the remaining glaze over the bars, and let it set. This glaze does not harden like most. Cut into bars, and serve!