Tangy Lemon Brownies1


For the brownies:

2/3 cup softened salted butter (160 g or 5 oz)
1 cup of sugar (225 g or 7 oz)
2 large eggs
4 tablespoons of fresh lemon juice
zest from 2 lemons
1/4 teaspoon of salt
1 1/4 cups of plain flour (190 g or 6 1/4 oz)

For the Icing:

1 cup of icing/powdered sugar (150 g or 4 3/4 oz)
2 tablespoons of fresh lemon juice

To make brownies:
Line a 20 cm (8 inch) or 22cm (9 inch) square cake tin with baking paper and preheat oven to 180 °C (350 °F).

Place the butter and sugar into a large mixing bowl and stir till combined.

Mix in the eggs one at a time until just combined – do not overmix.

Add lemon juice, lemon zest, salt, and flour and stir to combine.

Transfer the batter to the prepared tin and smooth the top.

Bake for 20 -25 minutes or until lightly golden and a cake tester/toothpick inserted into the middle comes out clean.

Allow to cool completely before icing.

To make icing:
Combine the icing sugar and lemon juice in a small bowl until smooth and spreadable. If too thick add more lemon juice 1 -2 drops at a time, if too runny add more icing sugar 1 tablespoon at a time.

Spread over uncut brownies and top with lemon zest.

Allow the icing to set for a few minutes and then slice and serve.

Serving Size: 59gCalories: 217Sugar: 23gSodium: 110mgFat: 8.8gSaturated Fat: 5.4gTrans Fat: 0.3gCarbohydrates: 33gFiber: 1gProtein: 2gCholesterol: 45mg