Note - I pretty much stick to organic only ingredients, but it is not required. Simply a choice on my part.
Lemony Lemon Brownies
Ingredients:
- 3/4 cup all-purpose flour of choice (I use GF or organic spelt)
- ¼ cup almond flour
- 3/4 cup organic turbinado sugar
- 1/4 teaspoon sea salt
- 1/2 cup (1 stick) unsalted butter – or – I use coconut oil and butter equal parts
- 3 large organic eggs
- 2 tablespoons lemon zest
- 2 tablespoons ginger grated fine
- 2 tablespoons lemon juice
I don't always "frost" these - often times, I simply do a light dusting of powdered sugar. That said, should you want to frost them, here you go.
For the tart lemon glaze
- 4 T lemon juice
- 8 t lemon zest
- 1 cup powdered sugar
- 2 T cream cheese (Nancy’s Organic)
Directions:
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- Preheat the oven to 350 degrees.
- Line a pie pan with parchment paper (or grease well with butter/ coconut oil)
- Zest /juice lemon(s) and set aside.
- In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
- In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
- Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
- Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
- Allow to cool completely before glazing. Do not overbake, or the bars will dry.
- Filter the powdered sugar and whisk with lemon zest and juice.
- Spread the glaze over the brownies with a rubber spatula and let glaze set.
- Cut into bars and serve.
