LEMON BROWNIES WITH LEMON GLAZE by NancyC
Makes a 9 x 13″ pan

2 sticks (1 cup) unsalted butter, softened
1 1/2 cups granulated sugar
1 1/2 cups all-purpose unbleached flour
1/2 teaspoon salt
4 large eggs
6 Tablespoons lemon juice (you need about 3 to 4 lemons for the juice and the zest)
2 to 3 Tablespoons lemon zest

Preheat oven to 350˚F. Grease or spray a 9 x 13″ pan; set aside (for easy clean-up, you can also line your pan with parchment paper; leave paper edges sticking up out of the pan so you can just lift the brownies right out of the pan when they’re finished baking).

Juice and zest your lemons; set aside in a small container.

In large bowl, cream the butter and sugar. Add in the flour and salt, mixing until well blended.

In medium size bowl, whisk eggs and add lemon juice and lemon zest, blending well. Pour this mixture into the flour/butter mixture and mix ingredients until smooth.

Pour batter into prepared pan and bake at 350˚F for 25 minutes, or until toothpick inserted in center comes out clean (the edges will be a little browned). Let brownies cool for a few minutes in pan. While cooling, you can mix the Lemon Glaze…

Lemon Glaze:
2  to 2 1/2 cups powdered sugar (depending on how thin or thick you want the glaze)
5 Tablespoons lemon juice (you need another 3 lemons for the juice and the zest)
2 Tablespoons lemon zest

Mix powdered sugar and lemon juice together, blending well, then add in the lemon zest and stir until zest is mixed in evenly.

While brownies are still warm, spoon and spread about half the glaze over the top of the brownies (some of the glaze will soak into the brownies); wait 10 to 15 minutes (the glaze will just be partially set) and then spoon the rest of the glaze over the first layer of glaze. Let glaze set completely (this might take an hour or so, especially in humid weather) and then cut into squares or bars and serve.

If you want the glaze to set more quickly, you can put the brownies in the fridge for about 20 to 25 minutes, then cut and serve. Actually, you may just want to pop them in the fridge anyway, because these taste great cold, too!

Recipe from NancyC | nancy-c.com