Lemon Brownies
Lemon Brownies offer a zesty twist to the traditional brownie, making it a perfect treat for those who prefer a tangy flavor or can't eat chocolate brownie. This recipe creates a cake with a dense texture and a rich blend of butter and lemon. It's a delightful alternative that's been a hit with kids and adults alike.
Thoroughly wash the lemons.
Grate the zest of all the lemons on a plate, avoiding the bitter white part. Squeeze out the juice.
Whisk together eggs, 4 tablespoons of lemon juice, and two-thirds of the grated lemon peel.
Reserve 1 tablespoon of zest for the icing.
Blend the butter with sugar and vanilla extract until smooth.
Stir in the egg and lemon mixture.
Gently mix in the flour and salt until the batter is smooth and free of lumps.
Transfer the thick batter into a baking tray lined with parchment paper. If using a 28cm diameter silicone tray, no lining is needed.
Smooth the surface and bake in a preheated oven at 180°C for 30-40 minutes.
The brownies should be light brown and not overly tanned.
Ensure the brownies are slightly brown on top but still light in color.
Combine powdered sugar with 4 tablespoons of lemon juice and the remaining lemon zest. This will form the icing.
Spread the icing over the hot cake and let it cool completely. Optionally, reserve some icing for decoration before serving.
Enjoy the lemon brownies at room temperature for the best flavor.
Good appetite!
