Monday, July 16
I am constantly looking for different ways to fuel my rather unhealthy lemon obsession, and, since I've already made an elephantine amount of lemon bars (don't worry, there will be more!), I decided to try something new...something kinda-sorta similar to a lemon bar but without the jelly-belly center.
Low and behold, I stumbled upon this incantation of a lemon bar/brownie hybrid! They're not quite as lemony as lemon bars, which makes them perfect for silly people who don't like their recipes on the tart side, but they are still lavish enough to pacify citrus-y dessert longings. To paint a better picture; imagine biting into your favourite brownie, only instead of a rich chocolate flavour, your teeth sink into a chewy, cakey, lemon bar.
I'm almost 100% positive that you have everything needed to make a batch, so you have my permission to take a break from sunning & surfing. (Your oven misses you!)
makes about 25-30 brownies
Zest from 2 lemons (Depending on how deep your lemon love runs, you can use more or less lemon zest.)
1 1/2 cups granulated sugar
3 room temperature eggs
1/4 teaspoon almond extract
2 Tablespoons fresh lemon juice
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup (that's 2 sticks) unsalted butter, melted and slightly cooled
for the glaze
1 1/2 cups confectioners' sugar
1/4 cup fresh lemon juice
Zest from 1 lemon
Preheat the oven to 350 F. Line a 9x13-inch baking pan with foil, leaving a slight overhang along the edges. Lightly butter the foil.
In a large mixing bowl, combine the lemon zest and granulated sugar. Use your fingertips to rub the lemon zest into the sugar until moist and fragrant; Set aside.
In separate, small bowl, combine the eggs, almond extract, and lemon juice. Whisk to combine; Set aside.
Add the flour, salt, and melted butter to the lemon/sugar mixture. Whisk until well combined. Add the egg mixture and mix until smooth.
Spread the batter into prepared pan.
Bake for 30-35 minutes, or until the center is set and a toothpick inserted into the center comes out clean.
Remove the pan from the oven and place it on a cooling rack. Cool completely before adding the glaze.
For the glaze: In a medium-size bowl, combine the confectioners' sugar, lemon juice, and lemon zest. Whisk until smooth.
Pour the glaze over the cooled brownies (if needed, use a small off-set spatula to spread it around the entire pan).
Use the foil overhang to remove the brownies from the pan. Cut into squares or rectangles, and serve with iced tea or coffee!
Recipe adapted from Sweet Anna's