Lemon Brownies

Lemon Brownies
Makes 9 brownies
• ½ cup butter, softened
• ¾ cup sugar
• zest of ½ lemon
• 2 large eggs
• 1 TBs. fresh lemon juice
• ¾ cup ‘Cup 4 Cup’ gluten free flour
• ¼ tsp. salt
• ½ cup powdered sugar
• 1 Tbs. fresh lemon juice
• zest of ½ lemon

1. Preheat the oven to 350. Prepare an 8 x 8 pan by spraying with cooking spray or lining with foil or parchment paper, and set aside.

2. In a large bowl or the bowl of a stand mixer, beat together the butter, sugar, and lemon zest until light and fluffy. Add the eggs one at a time, mixing well after each addition, then add the lemon juice. Add the flour and salt, and mix until just combined. Scoop the batter into the prepared pan and smooth into an even layer.

3. Bake 20-25 minutes, or until a toothpick inserted into the brownies comes out clean. Let cool 10-15 minutes.

4. To make the glaze, whisk together the powdered sugar, lemon juices, and lemon zest, then pour over the brownies, spreading evenly to coat. Let cool completely before slicing and serving.

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