LEMON LEMON BROWNIES
1 1/2 c. all-purpose flour
1 1/2 c. sugar
1 tsp. salt
1 c. butter, room temp
1 c. egg substitute or 4 eggs at room temp
3 Tbsp. lemon juice, fresh is best
Zest from 1 lemon
1 1/2 c. sugar
1 tsp. salt
1 c. butter, room temp
1 c. egg substitute or 4 eggs at room temp
3 Tbsp. lemon juice, fresh is best
Zest from 1 lemon
Glaze:
1 to 1 1/4 c. powdered sugar
2 Tbsp. lemon juice, fresh is best
lemon zest, optional
1 to 1 1/4 c. powdered sugar
2 Tbsp. lemon juice, fresh is best
lemon zest, optional
Preheat oven to 350 degrees. Coat a 9 x 13 pan with cooking spray, liberally.
Combine flour, sugar and salt in medium bowl. Stir with whisk to fluff it a bit. Add softened butter and blend well.
In a separate bowl, stir together egg substitute (or eggs), lemon juice and zest from 1 lemon. Add this wet mixture to your flour mixture.
Stir and mix well. Do not over mix.
Pour into your prepared baking pan. Bake for 30-35 minutes, or until toothpick inserted comes out clean.
When done, place pan on a cooling rack. Allow to cool completely before glazing & cutting into them. These are a very moist brownie.
Combine flour, sugar and salt in medium bowl. Stir with whisk to fluff it a bit. Add softened butter and blend well.
In a separate bowl, stir together egg substitute (or eggs), lemon juice and zest from 1 lemon. Add this wet mixture to your flour mixture.
Stir and mix well. Do not over mix.
Pour into your prepared baking pan. Bake for 30-35 minutes, or until toothpick inserted comes out clean.
When done, place pan on a cooling rack. Allow to cool completely before glazing & cutting into them. These are a very moist brownie.
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