Oh Em Gee.
Where have you been all my life?
Here’s the how-to:
Preheat your oven to 350.
Mix 1/2 cup salted butter, (one stick), softened,
the zest of 1/2 a lemon and
3/4 cup of sugar. Beat until fluffy.
Add 2 large eggs, one at a time, mixing well after each addition.
Then add 2 tablespoons of fresh squeezed lemon juice. (The original recipe called for 1 tbsp. – but I’m a bit of a lemon addict)
Next up, mix in 3/4 cup AP flour and 1/2 tsp. baking powder.
Spoon into an 8×8 pan that you’ve either lined with parchment paper or sprayed with cooking spray.
Bake 23 – 25 minutes or until the brownies test done with a toothpick.
Next (the hard part): let cool for 10-15 minutes. (Aarrggh!)
You can always distract yourself by making this nummy glaze:
3/4 cup confectioners sugar
Zest of 1/2 a lemon
1-1/2 tablespoons of fresh squeezed lemon juice.
Spread the glaze evenly over the brownies.
Let cool completely before slicing and serving (unless you’re impatient like me – then go for it, just be careful with the slices).
Oh, I decided a scoop of my blueberry sorbet would be dandy with it. And I was right!