Lemon Brownies are a popular citrusy treat that have a texture that is between brownies and sugar cookie bars.
For the Bars
- ½ cup (120 g) granulated sugar
- Zest from 2 medium lemons
- ½ cup (113 g) unsalted butter, melted and slightly cooled
- ¼ cup (28 g) powdered sugar
- 2 large eggs
- 2 tablespoons (28.7 g) fresh lemon juice
- ¼ teaspoon lemon extract
- ¼ teaspoon fine sea salt
- 1 cup (130 g) gluten-free flour with xanthan gum
For the Glaze
- 1 cup (112 g) powdered sugar
- 1-2 tablespoons (28.7 g) fresh lemon juice
- Lemon zest for garnish
- Preheat oven to 350°F and line an 8x8-inch square baking pan with parchment paper. A glass or stoneware pan works best.
- In a medium glass bowl, add the granulated sugar and lemon zest. Rub the zest into the sugar to release the natural oils. Whisk in the melted butter and powdered sugar.
- Next, whisk in the eggs one at a time until each egg is thoroughly combined. Then whisk in the lemon juice, lemon extract, and salt.
- Fold in the flour until it’s completely incorporated. Transfer the batter to the prepared pan and spread it evenly over the bottom.
- Bake for 20-22 minutes. When done, the edges will be set and the center will still look slightly wet. Cool completely.
- Once cooled, make the glaze by mixing all the glaze ingredients, except 1 tablespoon lemon juice, together in a bowl. Add more lemon juice until your glaze reaches your desired consistency. It should be slightly thick but should still run off the spoon.
- Pour the glaze over the bars and use an offset spatula to smooth it out in an even layer. Let the icing set/harden before slicing. Store in an airtight container at room temperature for up to 3 days or in the refrigerator up to 5 days.
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