Author : Mel

I know, I know, actually I could get in a bad position (you know, from the sustenance blogger police) calling these non-brownie treats brownies. In any case, now and then I like to laugh in the face of any potential risk and let that be today.

These little lemony brownie chomps are so absolutely astonishing, it won't generally matter what they are called once you begin to look all starry eyed at.

The surface is everything delicate and cakey and chewy and somewhat thick. The genuine lemon season comes through in the tart and sweet coating and compliments that inconspicuous lemon brownie layer in otherworldly ways.

  •  1 cúp (5 oúnces/142 grams) all-púrpose floúr
  •  3/4 cúp (5.5 oúnces/155 grams) súgar
  •  1/4 teaspoon salt
  •  1/4 teaspoon baking powder
  •  1 tablespoon lemon zest (from 1 large lemon)
  •  1 stick (8 tablespoons) bútter, melted and cooled
  •  2 large eggs
  •  1 large egg yolk
  •  3 tablespoons fresh lemon júice
  •  1 teaspoon vanilla extract

  •  3/4 cúp (2.75 oúnces/75 grams) powdered súgar
  •  1 tablespoon fresh lemon júice
  •  1/2 teaspoon lemon zest

  1. Preheat the oven to 350 degrees F. Line an 8X8-inch alúminúm baking pan with parchment so that it hangs over two of the edges (to lift oút the bars later - alternately, yoú can júst grease the pan really well and slice them in the pan) and lightly coat the pan and parchment with nonstick cooking spray.
  2. In a large bowl, whisk together the floúr, súgar, salt, baking powder and lemon zest.
  3. In a separate bowl or in a large liqúid measúring cúp, whisk together the bútter, eggs and egg yolk, lemon júice and vanilla.
  4. Stir the wet ingredients into the floúr mixtúre and mix úntil combined.
  5. Next steps …

Fúlly recipe :  melskitchencafe.com

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