Lemon Brownies

Every night, our guests will find five or six homemade desserts on the sideboard.   This means that we are always on the lookout for new ideas!   And boy, is this idea a winner!  In fact, such a winner that there is nothing (not a CRUMB) leftover so that I can attach a picture. *(Deb baked up a batch so we can have a visual and guests here were just as crazy about them!)
But we do hope that you’ll enjoy them as much as our guests (and staff too!) do.


The Batter

3/4 cup all purpose flour
3/4 cup granulated sugar
1/4 tsp salt
1 stick of softened unsalted butter
2 large eggs
2 Tbsp lemon zest
2 Tbsp lemon juice

The Glaze

1 cup powdered sugar (sifted)
4 Tbsp lemon juice
8 tsp lemon zest


Preheat the oven to 350 degrees.
Spray an 8 by 8 baking dish and set aside.
Zest and juice the lemons and set aside.

In the bowl of a mixer beat the flour, sugar, salt and softened butter (using the paddle attachment) until combined.
In a separate bowl, whisk the eggs, lemon zest and lemon juice until combined.
Pour that into the flour mixture and beat for two minutes at medium speed until smooth and creamy.

Pour into the baking dish and bake for 24 minutes—they will be golden
brown around the edges.

Allow to cool completely before glazing.

When you make the glaze:   sift the powdered sugar and add lemon juice and zest.
Spread half of the glaze over the brownies and let the glaze set.
When set, pour remaining half over the brownies.
Cut into bars and watch them disappear.

The William Henry Miller Inn

Lynnette Scofield
the Ithaca Broad

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