Lemon brownie

Pastry is the best part of the kitchen. To those who like the sweet, we love to cook all kinds of desserts and scones and the brownie is undoubtedly one of the best inventions as far as baking is concerned. Invented by an American baker who forgot to put the yeast on a chocolate cake, this dessert has been improving until it is in the current form. In addition to the traditional brownie, there are many variations on this dessert, as we bring you today, the Lemon brownie.

Option 1: Lemon Brownie

Ingredients:

  • 200 g of baking powder
  • 175 g of Butter
  • Three large eggs
  • 175 g of sugar
  • 1 lemon to grate
  • 40 ml condensed milk
  • Vanilla extract
  • Salt

Process:

Lemon sbriciolata

  • Preheat the oven to 180ºC And grease a baking dish with butter.
  • Pour sugar, flour and salt into a large bowl. Stir thoroughly to mix well, using a few rods. Reserve.
  • In another bowl, put butter slightly melted, add eggs, condensed milk, squeezed lemon juice, grated lemon skin and a little vanilla extract.
  • Stir vigorously with a dipstick to mix all the ingredients so that they are well integrated, forming a homogeneous and uniform dough.
  • To add to this mass the mixture of the flour, little by little and without stopping until obtaining a mass that is not too thick and that does not have lumps.
  • Pour the dough into the previously greased mold and bake it at 180 ° C for about 25-30 minutes. On the outside must be a crisp crust and the inside should be soft.

Option 2: Lemon Brownie

Ingredients:

For the brownie:

  • ½ cup unsalted butter
  • ¾ cup flour
  • 2 large eggs
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • ¾ cup granulated sugar
  • ½ teaspoon of salt

For glaze:

  • 4 tablespoons of juice lemon
  • 1 tablespoon icing sugar

Process:

From the brownie:

  • Preheat the oven to 176ºC And grease a 20 x 20 cm oven pan approximately.
  • In a medium bowl, beat the flour, sugar, salt and butter softened at room temperature until they form a homogeneous mixture.
  • Aside, mix the eggs, the zest and the lemon juice, until they are well incorporated.
  • Add the egg mixture to the flour and beat with a blender until it forms a smooth and creamy dough.
  • Pour the dough into the pan and bake for 20 to 22 minutes or until golden edges.
  • Remove from the oven and Let cool completely.

From frosting:

  • Sieve the icing sugar and beat with the lemon juice until a consistent dough forms.
  • Spread frosting over brownies With a spatula.

Option 3: Lemon Brownie

Lemon chiffon

Ingredients:

For the brownie:

  • 100 g flour
  • 170 g sugar
  • ¼ teaspoon sea salt
  • 2 large eggs
  • 150 g butter
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice

For lemon glaze:

  • 4 tablespoons lemon juice
  • 8 tablespoons lemon zest
  • 1 cup icing sugar

Process:

From the brownie:

  • Preheat the oven to 180ºC And grease a baking dish with butter.
  • Grate the skin of the lemons, make juice with them and reserve.
  • Mix the flour, sugar, salt and softened butter at room temperature with the blender.
  • In another bowl, mix the eggs, zest and lemon juice, Until a uniform mixture remains.
  • Add this mixture to the flour and beat for two minutes at medium speed until smooth and creamy.
  • Pour into baking pan and bake for 23 to 25 minutes until edges are browned.
  • Allow to cool completely Before covering it with the frosting.

From frosting:

  • Sieve the icing sugar and whisk together with the lemon juice and the scratches.
  • Put the frosting on the brownie and Let it dry.

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