LEMON BROWNIES

RECIPE SUBMITTED BY Jemmie Fay Stone

Lemon Brownies 

1 1/2 cup all-purpose flour
1 1/2 cup sugar
1 teaspoon salt
1 cup (2 sticks) butter; room temperature
4 eggs
Juice from 1/2 lemon
Zest from 1 lemon
1 cup powdered sugar
2 tablespoons fresh lemon juice
Additional lemon zest for garnish

Preheat oven to 350°F.

Line the bottom only of a 9X13X2-inch baking dish with Parchment paper and spray with Pam. In a mixing bowl, stir together flour, sugar and salt; add butter. Stir together eggs, juice from 1/2 lemon and zest from 1 lemon; stir into batter and pour into prepared pan. Bake for 30 minutes or until set, use a toothpick to check. Remove from oven and cool on a rack. When brownies are cool prepare glaze by stirring together powdered sugar and 2 tablespoon lemon juice; drizzle over brownies and sprinkle with additional lemon zest.

 

PHOTO SUBMITTED BY Barb Burkett on  TRIED AND TRUE RECIPES of  Jemmie Fay Stone’s Lemon Brownie.

PHOTO BELOW SUBMITTED BY ROSETTA SPERRING on TRIED AND TRUE RECIPES

Rosetta Sperring wrote:

Jemmie Fay, I made your Lemon Brownies tonight and they are delish! I hope you don’t mind that I added your recipe to my blog and I modified it a litle. I gave credit to you for your original recipe. I did modify it by adding a bag of white chips to the batter and I added an additonal Lemon Buttercream Icing on top the glaze. I put the glaze on warm so it could soak into the cake part, then I let it dry and topped it off with the Lemon Buttercream Icing. I’m taking them to work in the morning, and I’m sure they will love them! Thanks again for the recipe, and I hope you do not mind me modifying it a little. As i said before, I gave credit to you for the origninal recipe here at Tried and True. Thank you!