Lemon Brownies

Brownies

½ cup butter, softened

            ¾ cup sugar

            1 lemon, zested (about 1 tbsp)

            2 eggs

            1 tbsp lemon juice (about 1 medium-large lemon)

            ¾ cup Trader Joe’s Gluten Free All Purpose flour or ¾ cup Bob’s Red Mill Gluten Free One to One Flour or ¾ cup of your favorite GF flour blend + ½ tsp xanthan gum (omit if your flour already contains)

            ½ tsp baking powder

Glaze (See notes)

            ¾ cup powdered sugar

            1½ tbsp lemon juice

            Zest of ½ lemon (about ½ tbsp), optional

Spray 8” x 8” pan with GF baking spray or line pan with parchment paper.

In medium bowl, whisk together flour, xanthan gum (if using) & baking powder. Set aside

In large bowl, beat together butter, sugar & lemon zest until light & fluffy.

Add eggs one at a time, mixing thoroughly after each.

Add lemon juice & blend.

Add flour mixture & mix just until well combined.

Pour batter into prepared pan & smooth out evenly.

Bake @ 350° for 20-25 minutes, until toothpick inserted in center comes out clean. It’s ok if the edges are just a little brown.

Cool pan on wire baking rack for 10-15 minutes.

While the brownies are cooling, you can make the glaze.

Whisk together powdered sugar, lemon juice & lemon zest (if using). Glaze should be somewhat thick, but spreadable. You can add a little more powdered sugar or lemon juice to get to the right consistency.

Spread over slightly cooled brownies. Be gentle with your spreading – this is a glaze, not frosting. If you are too enthusiastic with spreading the glaze, you will pick up crumbs from the top of the brownies. This won’t hurt anything, but it will look nicer if it doesn’t happen. Sometimes the best way to covewr the brownies is just by tilting the pan until it spreads to all the sides & corners.

Cool completely before slicing. You should get about 16 squares.

Notes:

This recipe is based on iheartnaptime.net/lemon-brownies, thanks Jamielyn!

 Lemon brownies differ from traditional lemon squares as they don’t have a crust with the lemon custard baked on top. They are more the texture of chocolate brownies. If you prefer lemon squares, see my recipe posted earlier. I have made both for my family & this recipe is the new fav!

 I used Trader Joe’s flour because it’s a little lighter than Bob’s Red Mill, but both flours work & taste delicious!

 You can use fresh lemon juice & zest or bottled lemon juice & lemon zest (peel) in a jar. I think fresh is always better, having a richer flavor, but if you don’t have fresh on hand, the other is fine too!

 If you’re not a fan of glaze, then you can also just dust the brownies with powdered sugar. And even sprinkle a little lemon zest on top.

 These brownies freeze surprisingly well.