When your CSA bin hands you a bunch of lemons…
…make lemon brownies?
Okay…it sounds a bit esoteric…perhaps a little strange. Maybe even weird. However, don’t judge a recipe by its cover. No…these are not chocolate brownies (although when I first mentioned making them to my roommate, she thought they were with lemon in them. All I can say is…EW!). These are brownies that are made with an all-purpose flour…and instead of cocoa…you add lemon juice and lemon zest…creating this mellow lemon base which then gets topped off with two layers of lemon glaze…which makes this entire recipe SING!
I discovered this recipe (shock!) on Pinterest and it originally comes from Becky Charms. So glad I ran across it because I never would have imagined making lemon “brownies” before this.
If you love lemon…make some lemon brownies tonight.
Recipe: Gluten-Free Lemony Lemon Brownies
Time: Prep 20 minutes; Bake 25 minutes
Ingredients for “brownie” batter:
- 3/4 cup all-purpose flour (I used Better Batter Gluten-Free All Purpose)
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
Ingredients for tart lemon glaze:
- 1 rounded cup powdered sugar
- 4 tablespoon lemon juice
- 8 teaspoons lemon zest
Preheat oven to 350°F.
Grease/Spray an 8 x 8-inch baking dish with butter/cooking spray and set aside.
Zest and juice two small/large lemons; 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 into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.
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 glazing. Do not overbake, or the bars will be dry (even with the yummy glaze).
When brownies are cooled completely, make the glaze.
Sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients.
Spread 1/2 the glaze over the brownies with a rubber spatula. Let glaze set. Spread the remaining glaze over the bars, and let it set. This glaze does not harden like most. Cut into bars, and serve!
Lemony, lemony goodness. These are definitely not the brownies you’re used to having. Nothing brown about these. But what they are are lemony-fresh, delightful on the palate, and just really, really damn tasty. They are very easy to make and all the effort pays off in the end…because it was love at first bite with these. I am a lemon fiend and these totally filled my lemon-lover craving.
I made mine gluten-free…but you can certainly use any all-purpose flour instead. I will totally make these again. In a heartbeat.