This recipe is from my friend, Cathy. She posted about these Lemon Brownies on Facebook and then put the recipe on Instagram. I snagged the recipe and headed to the kitchen. OMG delicious! I especially loved the edges.
I highly suggest using fresh lemon juice in these brownies. I really think it makes a difference. You can use bottled juice, but, since you need lemon zest, why not just use fresh lemon juice. These brownies are light and not overly sweet. The light lemon glaze on top puts these bars over the top. We could not stop eating them. I am making them again this weekend. I can’t stop thinking about them!
- 1 cup butter, softened
- 2 cups sugar
- 6 eggs
- 6 Tbsp lemon juice (about 2 lemons)
- 2 Tbsp lemon zest
- 2 cups flour
- 1/2 tsp salt
- 1 cup powdered sugar
- 2 Tbsp lemon juice
- 1 Tbsp lemon zest
Preheat oven to 350.
In the bowl on an electric mixer, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating until fully incorporated. Add the lemon juice and lemon zest. Slowly add the flour and salt, mixing until just combined.
Pour batter into a greased and floured 9×13-inch pan. Bake for 30 minutes. Allow to cool.
To prepare glaze, combine powdered sugar, lemon juice and lemon zest. Pour over cooled cake and allow to set up before cutting into bars.