Components:
For the brownies:
2/3 cup softened salted butter (160 g or 5 oz)
1 cup of sugar (225 g or 7 oz)
2 giant eggs
4 tablespoons of recent lemon juice
zest from 2 lemons
1/4 teaspoon of salt
1 1/4 cups of plain flour (190 g or 6 1/4 oz)
For the Icing:
1 cup of icing/powdered sugar (150 g or 4 3/4 oz)
2 tablespoons of recent lemon juice
Directions
To make brownies:
Line a 20 cm (8 inch) or 22cm (9 inch) sq. cake tin with baking paper and preheat oven to 180 °C (350 °F).
Place the butter and sugar into a big mixing bowl and stir until mixed.
Combine within the eggs one after the other till simply mixed – don’t overmix.
Add lemon juice, lemon zest, salt, and flour and stir to mix.
Switch the batter to the ready tin and clean the highest.
Bake for 20 -25 minutes or till frivolously golden and a cake tester/toothpick inserted into the center comes out clear.
Enable to chill utterly earlier than icing.
To make icing:
Mix the icing sugar and lemon juice in a small bowl till clean and spreadable. If too thick add extra lemon juice 1 -2 drops at a time, if too runny add extra icing sugar 1 tablespoon at a time.
Unfold over uncut brownies and high with lemon zest.
Enable the icing to set for a couple of minutes after which slice and serve.
Diet
Serving Dimension: 59g | Energy: 217 | Sugar: 23g | Sodium: 110mg | Fats: 8.8g | Saturated Fats: 5.4g | Trans Fats: 0.3g | Carbohydrates: 33g | Fiber: 1g | Protein: 2g | Ldl cholesterol: 45mg
