Tangy Lemon Brownies


For the brownies:

2/3 cup softened salted butter (160 g or 5 oz)

1 cup of sugar (225 g or 7 oz)

2 large eggs

4 tablespoons of fresh lemon juice

zest from 2 lemons

1/4 teaspoon of salt

1 1/4 cups of plain flour (190 g or 6 1/4 oz)

For the Icing:

1 cup of icing/powdered sugar (150 g or 4 3/4 oz)

2 tablespoons of fresh lemon juice


To make brownies:

Line a 20 cm (8 inch) or 22cm (9 inch) square cake tin with baking paper and preheat oven to 180 °C (350 °F).

Place the butter and sugar into a large mixing bowl and stir till combined.

Mix in the eggs one at a time until just combined – do not overmix.

Add lemon juice, lemon zest, salt, and flour and stir to combine.

Transfer the batter to the prepared tin and smooth the top.

Bake for 20 -25 minutes or until lightly golden and a cake tester/toothpick inserted into the middle comes out clean.

Allow to cool completely before icing.

To make icing:

Combine the icing sugar and lemon juice in a small bowl until smooth and spreadable. If too thick add more lemon juice 1 -2 drops at a time, if too runny add more icing sugar 1 tablespoon at a time.

Spread over uncut brownies and top with lemon zest.

Allow the icing to set for a few minutes and then slice and serve.


Serving Size: 59g | Calories: 217 | Sugar: 23g | Sodium: 110mg | Fat: 8.8g | Saturated Fat: 5.4g | Trans Fat: 0.3g | Carbohydrates: 33g | Fiber: 1g | Protein: 2g | Cholesterol: 45mg

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