After sampling a French dip sandwich with a similar spread at a nearby Ann Arbor restaurant, I created my own version of the spread. It pairs well with both crackers and meats and has the perfect amount of bite. It gets better the longer you let it sit before eating!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 50 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 16 |
| Yield: | 16 brownies |
Ingredients
- 1 cup all-purpose flour
- 1 cup white sugar
- 1 tablespoon lemon zest
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¾ cup unsalted butter, melted and cooled to room temperature
- 2 large eggs
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 ½ cups confectioners’ sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan, or line it with parchment paper or nonstick aluminum foil.
- Whisk flour, sugar, lemon zest, salt, and baking powder together in a large bowl. Add butter, eggs, lemon juice, and vanilla extract; stir until completely combined. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool on a wire rack until completely cool, about 30 minutes.
- Meanwhile, mix confectioners’ sugar, lemon juice, and lemon zest together for glaze in a bowl. Pour glaze over the brownies and leave at room temperature until glaze has hardened, about 20 minutes. Cut into 2-inch squares.
Nutrition Facts
| Calories | 210 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 6 g |
| Sodium | 54 mg |
| Sugars | 24 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
These were in the oven for 55 minutes for the center to finally be baked as opposed to the 20-25 minutes stated in the recipe. They did not rise, the total thickness being almost but not quite 1/2″. I did not bother to make the icing since these lemon ‘brownies’ were almost as flat as pancakes. It’s a shame I used up so much butter and all my lemons for this recipe. Very disappointed.