I know, I know, technically I could get in a lot of trouble (you know, from the food blogger police) calling these non-brownie treats brownies. But every once in a while I like to throw caution to the wind and let that be today.
These little lemony brownie bites are so utterly amazing, it won’t really matter what they are called once you fall in love.
The texture is everything soft and cakey and chewy and a little dense. The real lemon flavor comes through in the tart and sweet glaze and compliments that subtle lemon brownie layer in very magical ways.
It really is like a bite of sweet, fresh, lemony heaven.
Easy and quick to whip up, you can serve them at room temperature. But if you decide to chill them first, be prepared to hand them out to neighbors, friends and strangers immediately or else all self-control may be lost.
They are so good chilled, I want to weep. Consider yourself warned.
Lemon Brownies:
1/2 cup unsalted butter, softened
3/4 cup flour
2 eggs, large
2 Tbsp lemon zest
2 Tbsp lemon juice
3/4 cup granulated sugar
1/4 tsp sea saltTart Lemon Glaze:
4 Tbsp lemon juice
8 tsp lemon zest
1 cup icing sugar
Grease an 8×8 inch baking dish with butter and set aside.
Zest and juice two lemons and set aside.
In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
Allow to cool completely before glazing. Do not overbake, or the bars will dry.
Filter the powdered sugar and whisk with lemon zest and juice.
Spread the glaze over the brownies with a rubber spatula and let glaze set.
Cut into bars and serve.