If you’ve looked at any of our other recipes, you’ll notice that we’re choco-holics. We’ll eat anything chocolatey, but that doesn’t mean we don’t also have a strong preference for all things citrus. Lemon and lime are two of our favorite flavors, so these “lemonies” are totally up our alley. Picture
If you’ve looked at any of our other recipes, you’ll notice that we’re choco-holics. We’ll eat anything chocolatey, but that doesn’t mean we don’t also have a strong preference for all things citrus. Lemon and lime are two of our favorite flavors, so these “lemonies” are totally up our alley. Imagine a dense and rich, chewy bar that isn’t a brownie but is similar to one; these lemonies are the bright and zesty counterpart to a dark and melancholy, fudgy brownie – the perfect contrast, if you will.
You might not think a non-chocolatey dessert could be fudgy, but the richness of these squares achieves just that, a delightful fudginess. Furthermore, the glaze on top is both literally and metaphorically the icing on the cake, providing even more lemon flavor as well as the ideal glossiness to make these bars even sweeter and cuter. We make them all the time in the spring and summer, and they’re perfect for a little sunshine-y pick-me-up in the middle of the winter months. We can’t get enough of these, and we’re sure you won’t either!
INGREDIENTS
1 cup regular flour
1 cup sugar
3/4 cup (1 1/2 sticks) melted and cooled unsalted butter
1 tablespoon lemon juice
2 big room temperature eggs
1 teaspoon vanilla extract 1 tablespoon lemon zest
1 tablespoon baking powder
a quarter teaspoon of salt
Glaze: 1 a third of a cup powdered sugar
2 tbsp of lemon juice
1 teaspoon lemon zest 1 teaspoon optional vanilla extract
PREPARATION
Preheat the oven to 350 degrees Fahrenheit and prepare a 9-inch baking dish with parchment paper or aluminum foil.
In a large mixing basin, add flour, sugar, 1 tablespoon lemon zest, baking powder, and salt.
Once blended, toss in the melted butter, 1/4 cup lemon juice, eggs, and 1 teaspoon vanilla extract until just combined.
Place the batter in a prepared baking dish and bake for 30 minutes. 22-25 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and set aside to cool.
While the lemon juice, zest, and vanilla extract are cooling, whisk together the powdered sugar and the remaining lemon juice, zest, and vanilla extract until smooth.
Pour the glaze over the cooled lemons and garnish with lemon zest. Enjoy!
