lemon brownies

Today has been a very hectic day! On my way to work this morning I got into a car accident :( someone ran into my car and took off.  A hit and run. Luckily I didn't get hurt and I know that person has some bad karma coming for them. I was a little shaken up for awhile and I just wanted to go home and bake. Baking makes everything better! Since I still had several lemons left after making the strawberry lemon scones I decided to make some lemon brownies. I made these a couple months back and sent them off to a friend for a gift. They were a huge success! These are perfect for when you want the texture of a brownie without the chocolate (some crazy people out there don't enjoy chocolate as much as the rest of us).  


makes enough for a 9x13 pan
1/2 recipe fits an 8x8 pan


Ingredients

1 1/2 cups all-purpose flour

1 1/2 cups sugar

1 teaspoon salt

1 cup (2 sticks) butter at room temperature

4 eggs

juice from 1/2 lemon

zest from 1 lemon

Topping

1 cup powdered sugar

2 tablespoons fresh lemon juice

additional lemon zest for garnish

Directions

1. Preheat oven to 350 F. and line a 9x13 inch baking pan with parchment paper or grease.

2. Stir together flour, sugar, and salt and add butter.

3. Stir together eggs, lemon juice, and lemon zest.

4. Mix the egg and lemon mixture into the dry ingredients and pour into the prepared pan.

5. Bake for 30 minutes or until set. Let cool on rack.

6. When brownies are cool, prepare the topping by combining ingredients and drizzle over the brownies. Add extra lemon zest for topping if desired.

Excuse the horrible picture. I was in a rush.