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Meyer Lemon Brownies

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

The bright flavor of fresh lemons makes this recipe perfect for spring—or anytime you wish it was spring! I used Meyer lemons because they were available but any fresh lemons will work.

Ingredients

  • FOR THE BROWNIES:
  • ¾ cups All-purpose Flour
  • ¾ cups Granulated Sugar
  • ¼ teaspoons Salt
  • ½ cups Unsalted Butter, Softened
  • 2  Large Eggs
  • 1 teaspoon Vanilla
  • 1 Tablespoon Lemon Zest
  • 2 Tablespoons Lemon Juice
  • FOR THE GLAZE:
  • 1 cup Powdered Sugar
  • 4 Tablespoons Lemon Juice
  • 1-½ Tablespoon Lemon Zest
  • ½ teaspoons Vanilla

Preparation

For the brownies:

Preheat oven to 350 F. Grease/spray an 8×8-inch baking pan and 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, vanilla, 1 tablespoon lemon zest and 2 tablespoons lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.

Pour batter 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. Do not over bake or the bars will be dry. Allow brownies to cool completely.

For the glaze:

While the brownies are cooling make the glaze: sift the powdered sugar into a bowl and add the 4 tablespoons lemon juice, 1 1/2 tablespoons lemon zest and 1/2 teaspoon vanilla, whisking until smooth.

Spread half the glaze over the completely cooled brownies and allow to set for 10 minutes. Spread the remaining glaze over the bars. The glaze will not harden completely.

Cut into bars and serve.

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Profile photo of Mary

Mary on 2.13.2013

I made these with gluten free flour and they still tasted great!

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