Lemonade “Brownies”

Judith Hannemann — Tue, 11 Jun 2013 23:00:00 +0000

Lemonade Brownies

When I came across this on Pinterest, I knew I had to have it…and I wasn’t wrong!!!

Well, it’s really not like a brownie–in many respects. It’s more like a tea cake but who cares about a name anyway??? Whatever you call these, they are DELICIOUS, and quite tart. The original recipe may be found at Becky Charms.

When I finally tasted this, it reminded me of a glass of lemonade. This packs a powerful punch of lemon–it uses quite a bit of juice (I did let in some pulp too) and literally LOADS of zest.

Perfect because a friend had brought me some lemons direct from California (via her sister) that were the size of softballs. I kid you not…friends didn’t believe me an I have the pics to prove their relative size.

Anyway, one of these lemons was sufficient for the juice, and then some, but I had to top up the zest with my frozen stash. Any time you find a sale on lemons or limes, zest and juice them then freeze both the zest and the juice. I’m always glad I do this because I never seem to run out of the “fresh.” It’s always best.

I used to pooh pooh about getting a Microplane to zest lemons and limes, then I finally took the plunge and treated myself to one. Folks, NO MESS at all like when using a box grater. As long as you have the “channel” facing you and the fruit underneath, all your zest collects *in* the channel neatly. Treat yourself to one. You will NEVER be sorry!!!

Lemonade “Brownies”

3/4 cup flour
3/4 cup sugar
1/2 cup butter (unsalted was recommended) softened
1/4 tsp salt
4 egg whites or 2 whole eggs
2 tbs lemon zest
2 tbs lemon juice
Glaze:
1 cup powdered sugar
3 tbs lemon zest
3-4 tbs lemon juice

NOTE: I used 4 egg whites in this since I had them left over from another project, but 2 whole eggs will work just fine. Also if you use *salted* butter, omit the 1/4 tsp salt.

Preheat oven to 350 degrees. Spray or grease a 8 x 8 inch baking pan.

In a medium bowl, cream butter and sugar with electric mixer until light and fluffy. Add the eggs, and beat well. Add the salt, lemon juice and lemon zest and stir till mixed. Add the flour and beat until well combined. The batter will look curdled. This is OK.

Pour batter into prepared pan and bake for 20-25 minutes or until center is set.

Remove from oven and cool completely.

Prepare glaze by sifting the confectioners sugar into a bowl and adding the remaining ingredients. Stir until smooth.

Pour half of the glaze over completely cooled brownies. Spread glaze to coat the entire top. Glaze will NOT harden.

Reserve remaining glaze for spooning over individual portions or store in an air-tight container for another use.

Makes 9 servings.

Lemonade Brownies

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Lemonade “Brownies”