*Ingredients:
°1 c granulated sugar
°8 tablespoons unsalted butter, at room temperature
°2 eggs, ideally at room temperature
°zest 1 large lemon
°4 tsp fresh lemon juice
°1 1/4 cups all-purpose flour
°1/2 teaspoon of salt
+icing
°1 1/4 cup sifted icing sugar
°2-3 tablespoons of lemon juice
* Methods:
Preheat the oven to 350F. Lightly spray or butter your 8x8 9r 9x9 pan. I like to line it with parchment paper so I can easily remove the brownies for frosting and slicing, but that's optional.
Cream the butter and sugar together in a mixing bowl until light and fluffy.
Add the eggs, one at a time.
Mix lemon juice and zest. Note: the dough may look curdled at this point, but don't worry, that's normal and will work itself out when you mix in the flour.
Stir in the salt, then stir in the flour, stirring until well incorporated, but do not over mix.
Spread into your prepared pan, smoothing the surface with an offset spatula. Bake about 25 to 30 min Note: Try not to overcook them, you want that melty texture! The surface will not be "springy" like a cake is when these brownies are baked.
Leave to cool for about 20 minutes before unmolding the brownies using the parchment paper “slingshot” to finish cooling on a wire rack. If you didn't use parchment paper, let the brownies cool in the pan on a wire rack.
Combine sugar and enough lemon juice to making a but runny glaze. Spread on top of completely cooled brownies. Garnish with a little lemon zest if desired. Let the frosting harden before slicing.
Enjoy !
