Best Ever Lemon Brownie Bars or Lemon Brownies

• Vegetarian

• Produce

  • 2 tbsp Lemon, zest

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 4 tbsp Lemon juice, freshly squeezed

• Baking & Spices

  • 1 cup Cane sugar, organic granulated
  • 3/4 cup Confectioners' sugar
  • 1 cup Gold medal all-purpose flour, such as
  • 1/2 tsp Kosher salt

• Dairy

  • 2/3 cup Butter, unsalted

• Tools & Equipment

  • 1 Parchment paper

Found on wickedgoodkitchen.com

Description

Ingredients

• For the Lemon Brownie Batter
• 1 cup (125 grams) all-purpose flour, such as Gold Medal®
• 1 cup (200 grams) organic granulated cane sugar
• ½ teaspoon (2.4 grams) kosher salt
• 2/3 cup (150 grams) unsalted butter, softened to room temperature
• 2 large eggs + 1 large egg white (mine weighed 137 grams w/o shells)
• 1 tablespoon + ½ teaspoon (7 grams) freshly grated lemon zest
• 2 tablespoons + 2 teaspoons (40 ml) freshly squeezed lemon juice
• For the Lemon Glaze
• ¾ cup (94 grams) confectioners’ sugar, sifted
• 1 tablespoon + 1 teaspoon (20 ml) freshly squeezed lemon juice
• 2½ teaspoons (5 grams) freshly grated lemon zest
• Special Equipment & Supplies
• Parchment paper for lining baking pan, such as Beyond Gourmet™

Directions

• Arrange oven rack in lower third of oven and preheat oven to 350ºF. Lightly grease a 9x9-inch metal baking pan with shortening. (I like to use my Williams-Sonoma Goldtouch® Nonstick Square Cake Pan.) Line pan with baking parchment so there is an overhang. Do this by measuring parchment 4 inches in length additionally at each side of pan. This will allow 2 inches of coverage on each end once folded and tucked in. This will create “handles” which will help removing bars from pan and to transfer to cutting board to cut into even bars after cooling.
• Prepare the Lemon Brownie Batter: Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, stir together flour, sugar and salt until well combined. Add the butter and mix until well combined, but do not “beat” at high speed which would incorporate too much air.
• In a small bowl, whisk the eggs, lemon zest and juice together. Scrape and pour into batter using a rubber spatula. Mix together on low mixer setting until well blended and smooth, scraping down sides of bowl as necessary with rubber spatula. Or, stir by hand using a rubber spatula until well blended and smooth. Do not “beat” at high speed with mixer.
• With a rubber spatula, scrape batter into prepared pan and smooth the top. Bake in preheated oven until golden brown around the edges and firm to the touch in the center, about 25 minutes. (Do not bake over 25 minutes or the brownie bars will be too dry.) Transfer to wire rack and allow the brownie cake to cool at least 1 hour before removing from pan. Cool completely before spreading on glaze.
• Use the baking parchment on sides of pan to lift brownie cake out and transfer to cutting board. Once the brownie cake is completely cool, prepare the glaze.
• Prepare the Lemon Glaze: In a medium bowl, whisk together sugar, lemon juice and zest until smooth and creamy. Pour glaze over cooled brownie cake and spread evenly over the top using a metal angled icing spatula or icing spatula.
• Allow glaze to dry slightly on the surface before cutting into bars and serving. Store in airtight container at room temperature or in the refrigerator.