Monday, June 4, 2012

Lemon Brownies

(aka Lemon Poundcake Bars)
Because sometimes, I really just want to bake.  With super-processed white flour and boatloads of sugar and a few sticks of butter thrown in for good measure.  I've missed my normal baking, so yesterday, I decided to just embrace it and have some fun in my kitchen.

I came across these bars on Pinterest and thought they sounded perfectly summery.  In all honesty, the recipe is pretty much my Vanilla Poundcake recipe, using lemon zest and juice instead of vanilla.  Which, of course, means it's soooo good.  A fantastically moist lemon poundcake bar that's both buttery and light, with a zesty glaze that ties it all up with a bow.


Yum.

I also love that these bars are quick to throw together and don't require a lot of oddball ingredients.  And they'd be perfect for taking to summer bbqs and parties; lemon desserts are heaven when it's blazing hot outside, don't you think?

(Speaking of bars for parties - Yesterday, I also made what I thought was another genius recipe but ended up throwing it all into the garbage.  I know!  More about that later this week.  Sigh.)

Happy-ish Monday,
Sara



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Lemon Brownies (aka Lemon Poundcake Bars)
adapted from Bakergirl

Brownies
1/2 c. unsalted butter, softened
3/4 c. (150 g) sugar
2 eggs
2 1/2 tsp. lemon zest
2 Tbsp. lemon juice
3/4 c. (96 g)  flour
1/4 tsp. salt

Lemon Glaze
1/2 c. (60 g) powdered sugar, sifted
2 tsp. lemon zest
1-2 Tbsp. lemon juice

Preheat oven to 350 degrees. Spray an 8x8" pan with non-stick spray and set aside.  Zest and juice two small lemons and set aside.

To prepare the brownies:  In an electric mixer, cream the butter and sugar until light and fluffy, about 2 minutes.  Add eggs, one at a time, mixing well after each egg.  Mix in the lemon zest and juice, then add in the flour and salt. Mix on low, until just combined. Pour the batter into the prepared baking pan and bake for 25 minutes, or until golden and  it passes the toothpick test. Allow to cool completely before glazing.

To prepare the glaze:  Whisk together powdered sugar and lemon zest and juice.  Spread over cooled brownies.


         Click here for a printable version of this recipe
     

       


Ingredient Lineup:



These brownies pulled away from the pan exactly the same way that my Pound Cake Cupcakes did.

6 comments:

  1. Reminds me of one of the few things my Mom actually baked - a lemon bundt cake with a tangy lemon sugar icing. Looks like a tasty summertime baked treat.

    ReplyDelete
  2. These look great, but very tempting on Day 1 of a 30 day no gluten, dairy, soy, sugar, coffee challenge! I am saving these to try later.

    ReplyDelete
    Replies
    1. Ohhh, I feel your pain! I've recently let sugar and gluten sneak back into my diet, and I'm working on fixing that :P Are you doing a detox? Also, if you scroll through my recipes since January, there are at least a handful that fit your challenge!

      Delete
  3. Thanks for your recipe, it's deicious. http://lapanaderiadecarmela.blogspot.com.es/2013/03/brownies-de-limon-lemon-brownies.html

    ReplyDelete
  4. The printable recipe link brings you to a forbidden rice recipe :(

    ReplyDelete
    Replies
    1. Great catch!! I just fixed it. Thank you!

      Delete

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