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Monday, October 22, 2012

Lemon "Brownies"

Do you know how hard it is to find corn-free foods? Trust me, it's hard. The first time we went grocery shopping after our "discovery" we were there for 3 hours! Obscene. Finding snacks I can eat is even harder. Desserts? Fugitaboutit.

All of that being said, I have a serious love affair with brownies. I could eat them all day, ya know, if they didn't have all that corn syrup in them. I did find a recipe though that caught my attention at Becky Charms. Worth a shot.

You'll need:
3/4c AP flour
3/4c granulated sugar
1/4tsp salt
1/2c softened butter (preferably unsalted, but I didn't have it on hand & they were still delicious)
2 eggs
6Tbsp lemon juice, divided-2 for the brownies & 4 for the glaze
1c powdered sugar (powdered sugar can contain cornstarch if you're not careful)
10tsp lemon zest, divided-2 for the brownies & 8 for the glaze

Preheat oven to 350 and grease an 8x8 pan.
Beat the flour, granulated sugar, salt, and butter until combined. (A paddle attachment works better, but I don't have one.)
In a separate bowl, whisk the eggs with 2Tbsp lemon juice & 2tsp lemon zest.
Pour the flour mixture in with the eggs and beat for about 2 minutes until smooth.

Pour into pan and bake 20-25 minutes, or until the edges turn golden and a toothpick comes clean. Take care not to overcook or they will be dry. Allow to cool completely.
Whisk the remaining powdered sugar, juice, and zest. Once brownies have cooled pour half of the glaze and let set before spreading remaining glaze.
I took a bite :)

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