I told you I was on a bit of a brownie thing.
I haven’t made any traditional type chocolate brownies yet, but I found some lemons that were starting to feel a bit soft and decided a lemon slice would be good, until I googled lemon brownie and saw all the delcious pictures. I was sold, and I’m so, so glad I made these. They’re soft and fudgey in texture, with that kick of icing on the top that really balances it out. It’s also very simple to make.
The container was nearly empty and I was lamenting running out of this brownie, when my husband reminded me that we have more lemons.
“But we can’t eat brownie every day, can we?” I asked.
“Yep,” he replied, which made it sound so simple.
Lemon Brownie – from Wicked Good Kitchen
1 Cup Flour
1 Cup Sugar
150g softened butter
2 whole eggs plus 1 egg white
1 Tablespoon lemon zest
40ml (2Tbsp + 2tsp) lemon juice
3/4 Cup icing sugar
20ml (1Tbsp + 1tsp) lemon juice
2 tsp lemon zest
Stir together flour and sugar.
Add butter and mix until incorporated (you don’t want to ‘beat’ it to incorporate air, just mix it in).
Add eggs, egg white, lemon juice and zest and mix just to combine. Beating too much will make for a lighter texture rather than the soft, fudgey texture we’re looking for.
Spread mixture evenly into an 8″ square pan lined with baking paper. Bake at 180C for 20-25mins until just cooked and the brownie is firm to the touch.
Allow to cool.
Mix all the ingredients for the lemon glaze icing together until smooth, adding water if required. Allow to set before cutting into squares.