If you need a quick “dish to pass” for the Fourth, here is your answer! This recipe has been around. Katie Arthur, our Innkeeper brought it to my attention and every time they are on the dessert buffet, they are gone like the wind!
The Cake Batter
3/4 cup flour
3/4 cup granulated sugar
1/4 teaspoon salt
1 stick unsalted butter, softened
2 large eggs
2 Tablespoons lemon zest
2 Tablespoons lemon juice
1 cup sifted powdered sugar
4 Tablespoons lemon juice
8 teaspoons lemon zest
Preheat oven to 350.
Grease (we spray!) an 8X8 baking dish and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the flour, sugar, salt and butter until combined.
In a separate bowl, whisk together eggs, zest and juice until combined. Pour into the flour misture and beat at medium speed until smooth and creamy.
Pour into baking dish and bake 20-25 minutes. Allow to cool completely before glazing.
When brownies are cool, make the glaze. Sift the powdered sugar, add zest and juice and whisk together.
Spread 1/2 the glaze over the brownies and let set. Spread remaining glaze over the bars.
Cut into bars and watch them disappear.
Bed and Breakfast Foodie