Monday, August 15, 2016

Lemonies (Lemon Brownies)




I started seeing lemon brownies making the rounds on Facebook and Pinterest quite a while ago, but you can imagine that in this household, it was a pretty tough sell.

Me: So I'm thinking of making these lemon brownies for dessert tonight.
Kip: Let's just make normal brownies instead.
Me: But these look so good. They're like a cross between lemon bars and brownies.
Kip: (getting out the cocoa) Yeah, regular brownies are better.
Me: But you've never even tasted...
Kip: (mixing cocoa with butter and sugar; licking off mixing utensils shamelessly)

So anyway, the lemon brownies had to wait. But them one day I was craving lemon and we had a church function and thus the stars aligned and I made lemonies and they were the super best most delicious thing ever. And you should make them and be happy and establish world peace.

These really are amazing. Like brownies in texture (dense, almost fudgy except of course they can't be fudgy because they're lemony; it's like baked goods racism or something the way I can't describe the moist and perfect texture without using the term fudgy...). Anyway, the texture is denser than cake, but of course not like a lemon bar either. It's just really good and has an intense (but not acid your mouth off) lemon flavor. They're awesome.




Lemonies (Lemon Brownies)
adapted from I Sing in the Kitchen
Makes 16 small lemonies
Prep time: 15 minutes
Cook time: 20 minutes
Cost: $2.55
flour: .15, sugar: .25, lemon: .50, butter: .85, eggs: .20, confectioner's sugar: .60

Note: I used fresh lemon for this. You can cheat and supplement some non-fresh juice, but you must have the zest. You must or it will not be as good. That said, my measurements were sketchy. I zested one lemon and gave about a tablespoon to the lemonies and about a teaspoon to the glaze, but I didn't stress if it wasn't exact.

For Lemony: 

1 C flour
1 C sugar
1/4 tsp salt
1/4 tsp baking powder
1 Tbsp lemon zest
3/4 C (1 1/2 sticks) butter, melted and cooled
2 eggs
3 Tbsp lemon juice
1 tsp vanilla (I used, but might omit next time to see if it becomes even more lemony)

For glaze: 

1 1/2 C confectioner's sugar
2 Tbsp lemon juice
1 tsp zest

To make the lemonies:

Preheat oven to 350 degrees. Grease an 8-inch square pan.

Mix flour, sugar, salt, baking powder, and zest together.

Add melted butter, lemon juice, eggs, and vanilla. Beat.

Pour into pan and bake for 18-25 minutes (remember that metal pans cook faster than glass, so you might want to check a few minutes earlier if using metal).

Remove when a tester comes out with some moist crumbs (or clods), but not liquidy batter.

To make the glaze: 

Now, while it cools for just a few minutes, make the glaze. If you're thinking of skipping the glaze, give your face a good slap and then make the glaze. If you're thinking about halving it or something else, please slap yourself again and let's move on.

Okay, once you've slapped yourself into proper diet-breaking submission, combine all ingredients for the glaze and whisk until smooth. Pour this over the top of the warm lemonies. It will kind of sink in, but mostly not, but kind of and it will be amazing. And you will be so glad you slapped your own face instead of skipping this step because it was worth it.

Allow to cool and eat.

PRINTABLE RECIPE

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