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Fudgy Lemon Brownies

Fudgy Lemon Brownies stacked on parchment with lemons and glass of milk

Reasons How There Is An Old Woman Who Lives In My Body:

I have debilitating sciatica problems. This usually results in me limping around the house, clutching onto furniture for support, and exclaiming, “My hips!” dramatically.

I go to bed at the ripe night-owl time of 8:30pm.

And wake up nice and early at 6am.

(Okay, the last one mostly has to do with the fact that my tiny dog Jack tap-dances on my bladder until I wake up, but if he didn’t, I would probably wake up around the ripe ol’ time of 6:30.)

I like pudding.

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I try to avoid exercising as much as possible. See ‘sciatica problems’ and screaming ‘my hips!’.

I would wear muumuus if I could find muumuus.

I’d prefer to stay in on a Friday and Saturday night watching my stories than go out on the town.

And that’s about it. I suppose the old woman who lives in my soul is pretty cool. I don’t mind her – I’m not about that partying lifestyle, and I’m really serious about the muumuus. Maybe that’s why I wear dresses every day – they mimic that muumuu comfort.

Fudgy Lemon Brownies stacked with bite removed and lemon slices

ANYWHO. Can we talk about my ageless love of these Fudgy Lemon Brownies?! They are phenomenal. Super fudgy, moist, chewy and totally brownie-like but with a glorious, bright & tart lemon twist. And unlike regular brownies, these bad boys have a thick and smooth lemon glaze on top which sends them over the top and outta this world.

Fudgy Lemon Brownies

These Glazed Fudgy Lemon Brownies are incredible! Soft, chewy, moist, fudgy and packed with fresh lemon flavor!

Ingredients

  • 2/3 cup butter softened to room temperature
  • 1 cup sugar
  • 2 eggs
  • 4 Tbsp fresh lemon juice
  • Zest of two lemons
  • 1/2 tsp salt
  • 1¼ cups all-purpose flour
  • FOR GLAZE:
  • 1 cup powdered sugar
  • 2-3 Tbsp fresh lemon juice
  • Zest of one lemon

Instructions

  • Preheat oven to 350 degrees F. Line an 8×8 or 9×9″ baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray and set aside.
  • In a large bowl, stir together the butter and sugar until combined. Gradually add in the eggs and stir until just barely combined – do not over mix, as this will lead to tougher brownies. Lastly, stir in the lemon juice, lemon zest, salt and flour until a soft batter forms.
  • Spread the batter into the prepared pan and smooth out the top. Bake for approx. 22-25 minutes, no more than that, or until the top is set and lightly golden brown. Cool completely.
  • Once cool, make your glaze. In a small bowl, whisk together the powdered sugar and lemon juice until a spreadable, pourable glaze is achieved. Pour over the bars and smooth out. Top with lemon zest. Let the glaze set, then cut into squares and serve.

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