June 2, 2015

Little Lemonies (Lemon Brownies with Lemon Glaze)


I apologize for being a little sparse with posts lately. I just graduated from my School Counseling grad program and am beyond stoked! I have been lining up interviews for the next school year and prepping for them is super time consuming. But even getting an interview as a brand new graduate is definitely a plus, so hopefully one of them turns into a job soon! The next chapter of my life is beginning. Time to be an adult, eek! But I am so excited. I finally feel in my groove in almost every aspect of life. So I had myself a little grad party this weekend. :-)

I absolutely adore lemon desserts! What better way to celebrate than with your favorite flavor? I had my eye on this recipe for awhile and decided this would be the perfect occasion to make these little lemonies (aka lemon brownies with a lemon glaze). They did not disappoint. They taste like the cake/crust part of a lemon bar. Mm mmm...!

Cutting them into little squares and putting them in mini muffin wrappers make them look so cute and Spring-y. They would be perfect for a baby or bridal shower. Or birthday. Or for yourself. :-)

Here's to YOU achieving all of your wildest dreams!

Little Lemonies
Makes an 8x8 pan

Lemon Batter:
1 cup (5 ounces/142 grams) all-purpose flour
3/4 cup (5.5 ounces/155 grams) sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1 tablespoon lemon zest (from 1 large lemon)*
1 stick (8 tablespoons) butter, melted and cooled
2 large eggs
1 large egg yolk
3 tablespoons fresh lemon juice*
1 teaspoon vanilla extract

Lemon Glaze:
3/4 cup (2.75 ounces/75 grams) powdered sugar
1-2 tablespoons fresh lemon juice*
1/2-1 teaspoon lemon zest*
*I used 3 large lemons and that was enough for the recipe. I also wanted my glaze a little more tart so I added more juice and zest, but you can taste test it as you go and decide how you like it. If you want a LOT of glaze, you can double the recipe.

1.Preheat the oven to 350 degrees F. Line an 8X8-inch aluminum baking pan with parchment so that it hangs over two of the edges (to lift out the bars later - alternately, you can just grease the pan really well and slice them in the pan) and lightly coat the pan and parchment with nonstick cooking spray.
2. In a large bowl, whisk together the flour, sugar, salt, baking powder and lemon zest.
3. In a separate bowl, whisk together the butter, eggs and egg yolk, lemon juice and vanilla.
4. Stir the wet ingredients into the flour mixture and mix until combined.
5. Spread the batter evenly in the prepared pan.
6. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean or with moist crumbs (the top of the bars should spring back lightly when gently pressed). Don't over bake or they might be dry. Remove before they start to brown.
7. For the glaze, whisk together the powdered sugar, lemon juice and lemon zest until smooth and combined.
8. After the bars have cooled completely in the pan, drizzle the glaze over the top (since the glaze layer is thin, it helps to pour it all across the bars instead of in one puddle before spreading) and use an icing spatula or regular spatula to spread evenly over the bars.
9. Place the bars in the refrigerator for 1-2 hours to let the glaze set before lifting them from the pan (using the parchment overhang) and cutting into small squares. These taste best chilled, in my opinion, but can be served at room temperature also.
10. Store in an airtight container for 2-3 days.

Original recipe from Mel's Kitchen Cafe

1 comment:

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