"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Lemon Brownies Recipe

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This recipe for Lemon Brownies, by , is from 50 Years of Good Eats - Mixing Bowls & Cookie Sheets , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michelle Morris


Brownie Ingredients
1 cup unsalted butter softened
1 1/2 cup sugar
2 tbsp. lemon zest
4 large eggs
2 tbsp. fresh lemon juice
1 1/2 cup all-purpose flour
1 tsp. baking powder
Lemon Glaze Ingredients
1 1/2 cup powdered sugar
3 tbsp. fresh lemon juice
4 tbsp. lemon zest

Preheat oven to 350 degrees and line a 9x13 baking pan with parchment paper. Using a large bowl, whisk together the flour and baking powder
Using a standing mixer, beat together the butter, sugar, lemon juice and lemon zest until light and fluffy. Beat in eggs, one at a time until combined
Gradually beat in the dry ingredients until combined. Pour batter into the baking pan and bake in the oven for 25-28 minutes or until a toothpick comes out with moist crumbs. Make sure to not over bake. Allow to completely cool on the counter. Using a large mixing bowl, whisk together the powdered sugar, lemon juice and lemon zest until combined. Pour the glaze over the lemon bars and spread evenly. Allow to harden overnight before enjoying!




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