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Saturday, March 16, 2013

Lemony Lemon Brownies

The "Brownie" Batter
3/4 cup unbleached flour
3/4 cup granulated sugar
1/4 teaspoon salt {Sea Salt}
1/2 cup applesauce or chobani fat free yogurt
2 large eggs
2 tablespoons lemon zest
2 tablespoons lemon juice

Tart Lemon Glaze
1 rounded cup powdered sugar
4 tablespoon lemon juice
8 teaspoons lemon zest
Preheat oven to 350°F.  Spray an 8-by-8-inch baking dish with cooking spray and set aside.
Zest and juice two small/large lemons; set aside. {whatever you have}
In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and applesauce or yogurt until combined.
In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.

Pour into baking dish and bake for 23-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing. Do not overbake, or the bars will be dry. {even with the yummy glaze}
When brownies are cooled completely, make the glaze...sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. Spread 1/2 the glaze over the brownies with a rubber spatula. Let glaze set. Spread the remaining glaze over the bars, and let it set. This glaze does not harden like most. Cut into bars, and serve!


  1. How many fat grams per serving?

  2. Sorry I do not know. Not all the recipes I find have that type of information.