With spring just around the corner (hopefully), I’ve been craving the flavors of summer. This lemon brownie did just the trick.
The recipe comes from The More Than Occasional Baker blog, where Ros blogs from the UK about her baking adventures. She was my Secret Recipe Club blog for February, and she has some wonderful recipes – including a cake and cupcake recipe made with maple syrup that I might have to try next month when the trees being running sap!
The Lemon Brownies were a hit – lemony and light, yet gooey too. I replaced some of the butter with Greek Yogurt and used white whole wheat flour. They would make a great base for a truffle dessert too.
Lemon Brownies – Adapted from The More Than Occasional Baker
- 3/4 C white whole wheat flour
- 2/3 C sugar
- 1/4 tsp. salt
- 1/4 C butter, melted
- 2 eggs
- 1/4 C Greek Yogurt
- 2.5 tsp. lemon zest
- 2 T lemon juice
- 1/2 C powdered sugar
- 1 tsp. lemon juice
In a large bowl, mix together 3/4 C flour with 2/3 C sugar, and 1/4 tsp. salt. Stir well.
In a second bowl, mix the melted butter with 2 eggs and 1/4 C Greek yogurt. Then, combine the wet and dry ingredients.
Add in the zest and 2 T lemon juice.
Pour into a lightly greased 8x8 inch baking dish and bake at 350 for 20-25 minutes until the center is set.
While brownies cool, prepare the glaze by combining 1/2 C powdered sugar with 1 tsp. lemon juice.
Drizzle over the brownies.
Slice and serve!