Thursday nights are date nights in our house, because I usually have Thursdays off. We alternate weeks in who plans the date, and this week is my week. I decided that it would be cute and fun to have a picnic! Where we live, there is nowhere to have a picnic that doesn't requiring obtaining a permit first. This is the dumbest thing I've ever encountered, but I jumped through these town-mandated hoops anyway. Nothing is going to put a damper on my date night!
My boyfriend loves lemon and brownies separately, and I've had the idea in my mind for some time to surprise him with lemon brownies. So in addition to all of our other cutesy picnic food, I decided to look for a recipe for lemon brownies. I thought it would be a difficult task, and that I would have to combine several different recipes with my own expertise to create this lemony holy grail. Not the case. It turns out that there are tons of recipes for lemonies out there! I looked through a few and decided on the one that I thought would be the best. The original post can be found here: http://www.jennycancook.com/recipes/lemon-brownies/.
However, I will post my own account of the baking process, as well as my own adaptations, in this post.
First thing's first- gather all of your baking ingredients, listed below.
- Lemonies:
- 1 cup all-purpose or whole wheat pastry flour
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 2 eggs
- 1/4 cup plain Greek yogurt
- 3 Tablespoons canola oil
- zest of 2 lemons
- 2 Tablespoons fresh lemon juice
- Glaze:
zest of 1 lemon - 1 rounded cup powdered sugar
- about 2 to 4 Tablespoons lemon juice
- Before you can do much else, you'll need to zest your lemons. You can use a fancy lemon zester, or the zesting side of a 4-sided grater, but I prefer to use a steak knife. It works just as well as a zester, and it's much easier to clean. Just be careful not to cut yourself. Cuts + lemon = no bueno.
- Preheat your oven to 350° F.
- Next, put all of your ingredients into a bowl. Yup, that's right, no "combining dry ingredients in one bowl and beating together wet ingredients in another." The simplicity of this recipe is unmatched by most.
- Then you stir it all up by hand until smooth (about 30 seconds). Get out all those lumps and bumps. If you wouldn't want them on your thighs, then you don't want them in your batter.
- Spread your beautiful yellow batter in a greased 8x8-inch pan and bake for about 20 minutes, depending on your oven. While you're waiting, you can do a load of laundry, respond to emails, send your kid to a time-out, go out and get the mail, or be like me and write a blog post about your kitchen endeavors.
- When they're done, let the lemonies cool in the pan for 5-10 minutes.
- While lemonies are cooling, stir the glaze ingredients together in a bowl, adding the juice gradually until the glaze is spreadable. This may or may not take all of the lemon juice. It most likely will not, so it's important to add the juice gradually and mix up the glaze thoroughly before adding more. Another important part of this step is to make sure that, if you send a man out to pick up powdered sugar, he actually knows what it is. As cute a he is, my boyfriend was unaware that different types of sugar existed, and rather than asking, he just bought plain white sugar. So back to the store I went.
- Once the lemonies have cooled a bit, spread the glaze on them while they're still warm, resisting the urge to eat all of the glaze before it makes it onto the lemonies! Now just try to eat one before your family gobbles them all up first!
Below, you will find photos of my process. I certainly hope that these lemonies are as delicious as they smell and look!
Zesting away!:
Zesting away!:






