Greetings, G.O. readers!
I figured before I go any further apeshit for Fall, that I better post this tasty summer dessert recipe I came across. I think I may have posted pictures of the batter on a previous blog, but never gave out the recipe. So without further adieu, this is the fabulous Lemon Brownie recipe, I discovered right before Fourth of July. Feel free to make it past Summer too–I plan to. I got this recipe from thetaylor-house.com. Here is the link:
http://www.thetaylor-house.com/lemon-brownies/2/
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| My friend’s batch (she added yellow food coloring). |
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| One of my brownies. |
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| Batter |
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| Two double batches. |
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| I could just eat the batter! |
Lemon Brownie Recipe:
3/4 C All Purpose flour
3/4 C sugar
1/4 teaspoon salt
1 stick butter, soft
2 eggs
1 Tablespoon of Lemon juice
Zest from 1/2 lemon (about 1t)
Combine the flour, sugar and salt in a large bowl.
Mix in the softened butter.
In another bowl whisk the eggs with the lemon juice and zest.
Add to the larger bowl and mix well.
Pour into prepared 8X8 brownie pan.
Bake at 350 for 25 minutes.
You can double the recipe and bake in a
9X13 pan for 30 minutes.
Remove and let cool, then glaze.
- Glaze
- 1/2C powdered sugar
- 1 T lemon juice
- additional lemon zest
Stir together!
*I always double my batch, but unlike the recipe suggestion, I still put it in an 8×8 pan. I like mine to be a bit taller and thicker. I’ve even done two double batches and baked in two 8×8 pans; but unless you have a deep mixing bowl, I wouldn’t suggest you mix two double batches in the same mixer at once. I managed to pull it off in my Kitchen Aid mixer, but it got kind of messy, (I don’t have the largest mixing bowl they make–I may order one). I also like my brownies warm or semi-hot. So the next day, when I’m going to eat one, I put it in the microwave. The glaze is heaven! So yay to The Taylor House for posting such an awesome recipe! Leave me a comment and let me know how they came out.
Until next time, have a Terrific Tuesday!
Girl October