Monday, July 27, 2015

Lemon Brownies

Tanya recently shared a Lemon Brownie recipe on FB and having brought a bag of lemons I knew I wanted to try it.  The original recipe is here.  I used icing instead of a glaze on my brownies and have changed the recipe to Australian terminology (eg All Purpose Flour - Plain Flour).

The "Brownie" Batter
3/4 cup plain flour 
3/4 cup caster sugar 
1/4 teaspoon salt {Sea Salt}
250g unsalted butter, softened
2 large eggs
2 tablespoons lemon zest
2 tablespoons lemon juice

1. Preheat oven to 180C (160C fan forced). Grease/Spray an 8-by-8-inch baking dish with butter/cooking spray and set aside. 
2. Zest and juice two lemons; set aside
3. Beat the flour, sugar, salt, and softened butter until combined. 
4. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes. 
5. Pour into baking dish and bake for 23-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before icing.  Do not overbake, or the bars will be dry. 

1 3/4 cup icing sugar
3 tbs lemon juice
15g butter
*I used double this mixture because I like thick icing.

1.  Beat butter, icing sugar and lemon juice together and spread over base

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