When I saw this recipe shared on my Facebook page, I just had to make it. My girls loved anything lemony such as my Lemon Sables, Crispy Lemon Cookies and Lemon Poppy Seeds Muffins. Needless to say, I have been making lots of lemony dessert lately. This brownie got my girls approval too, is a change from the usual chocolate brownie, but I like the fudgy brownie better. *wink*
I modified the methods in making this lemon brownie from the original version because I remembered I only needed a hand whisk to make the best brownie ever recipe. So, I improvised and experimented with it and glad to announce that it worked! So, you are free to use my lazy method or follow the original recipe. I also cut down on the sugar and changed the glaze recipe, as the glaze recipe provided by the original poster yields too much runny glaze and hence resulted my brownie looking like the above.
Recipe courtesy of BestYummyRecipes, with modification.
3/4 cup unbleached white flour (Bob's Red Mill)
1/2 cup pure cane sugar (Zulka)
1/4 teaspoon sea salt
1/2 cup (1 stick) unsalted butter, melted
2 large brown eggs
2 tablespoons lemon zest
2 tablespoons lemon juice
3 tsp. lemon juice
Any leftover zest from the 2 lemons
1/2 cup icing sugar or powdered cane sugar