I call them ‘Everyday Lemon Brownies’ because the recipe is quite simple, steps are pretty basic and the required ingredients are not only easy to remember but easy to assemble as well. The items required should be already present in your pantry except awesomeness, you have to be born with it
So, the first step in making these lemon brownies is “feeling awesome”. Once you do, invite change by throwing out your usual chocolate brownies recipe, try these lemon brownies instead and welcome warm fruity flavor of citrusy lemons in your kitchen.
Comforting Lemon Brownies:
Always and always hold on to the recipes that are quick, simple and easy to remember. If the ingredients plus their amounts are easy to remember then they would definitely be easy to assemble. And these lemonicious lemon brownies are just the thing. You’ll love them for their ease of assembly if not the taste. :p
Lemon Brownie Anatomy
Nah, just kidding! These lemon brownies are equally tasty. The brownie’s cake bit has a rather mild sugary and lemony flavor but once the glaze is poured, these brownies become lemon bombs, literary, and yes they are THAT lethal. They have a strong, tangy plus sweetish kick to them. You will get a strong citrusy kick to your palette as soon as you take a bite.
- All-purpose flour———————– 3/4 cup
- Castor sugar—————————- 3/4 cup
- Salted butter—————————- 1 stick, 1/2 cup or 113 g
- Eggs————————————– 2
- Fresh lemon juice——————— 2 tbsp
- Lemon rind—————————– 2 tbsp
- For Glaze
- Icing sugar—————————— 1 cup
- lemon juice—————————– 4 tbsp
- lemon rind—————————— 8 tsp
- cherries——————————— optional for decoration
- Mint leaves—————————– optional for decoration
- Pre-heat oven to 170 C.
- Generously grease a n 8 inches square pan with either oil or butter. Set aside.
- In a small separate bowl, whisk together eggs, lemon juice and lemon rind, set aside.
- Now in your mixer with a paddle attachment, throw in flour, caster sugar and butter. Give it a gently spin so that everything gets mixed (Add salt at this stage if you are using un-salted butter, I just don’t like the smell of it :/ ).
- Pour in the egg mixture into the flour mix and beat the batter for 2 minutes on medium speed.
- Once everything bonds beautifully, run a rubber spatula around the edges of the bowl, fold if any flour mix remain un-mixed.
- Gently pour the batter into the prepared tin and cook for 20-25 minutes, until edges turn slight golden or a toothpick inserted in the centre comes out clean.
- For the galze
- Pop everything into a bowl and stir till no lumps remain.
- Once the lemon brownies are nicely cooled, pour half of the glaze over the lemon brownies and smooth it out with a help of a rubber spatula and leave the glaze to set for roughly 15 minutes.
- Once the first layer of glaze sets, pour the remaining half of the glaze and leave it to set again. Remember this glaze DOES NOT set hard like many other glazes, once it’s nice and set, cut the brownies in 12 pieces or smaller bits and serve.
Words of Wisdom: “don’t over-bake”
There is only ONE thing you need to be cautious about when baking these beauties and that is “baking time”. They usually take around 20-20 minutes to bake (single batch) so, once the clock hits 20 minutes, go and done if done. You know they are done when they turn slight golden brownish around the edges and a toothpick inserted in the centre of the brownie comes out clean. Otherwise they will have a hard and dry texture if you over-bake them.
These lemon brownies are excellent for unexpected guests, birthday parties and get-togethers. You’ll have to double or even triple the recipe for larger gatherings though.
I made one slight tweak in the recipe. Since I am not a big fan of “un-salted butter” anymore, instead I used “Salted butter”, Nurpur in case you were wondering. Rest I followed to the T.
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Courtesy: Becky Charms