Lemonies (Lemony Brownies). Awesome New Music From Lime Cordiale. Recipe

I can’t get enough of Little Lemonies, tiny lemon-packed squares with a tangy glaze that straddle the line between lemon bars and brownies.

I love these little bites because they sit somewhere between a lemon bar and a brownie, and somehow that makes them dangerously addictive. I melt unsalted butter and fold in bright lemon zest until the batter sings, then I pretend they are some kind of dessert magic.

They fit right in with my other Gooey Recipes and honestly feel like Homemade Lemonies you want to hoard. I usually bake them with my headphones on, Awesome New Music From Lime Cordiale cranked up, and before you know it the tray is gone.

They look simple but they keep surprising you, every single time.

Ingredients

• Unsalted butter: Adds rich fat and moisture, gives fudgy texture and helps brownies stay tender.
• Granulated sugar: Sweetens, helps with structure and crinkle top, mostly simple carbs not very nutritious.
• Eggs: Provide protein, bind ingredients, add lift and a bit of richness to batter.
• Lemon zest and juice: Bring bright tartness and aroma, vitamin C, cuts sweetness and wakes flavors up.
• All purpose flour: Gives structure through gluten, carbs for body, keeps bars from falling apart.
• Cornstarch: Lightens texture, makes crumb more tender, reduces chewiness without changing flavor.
• Powdered sugar for glaze: Makes silky sweet glaze, dissolves easily, pure sugar so no real nutriton.

Ingredient Quantities

• 1 cup (226 g) unsalted butter, melted
• 1 1/4 cups (250 g) granulated sugar
• 2 large eggs, room temp
• 1 tablespoon vanilla extract
• 2 tablespoons lemon zest (about 2 lemons)
• 2 tablespoons fresh lemon juice
• 1 1/2 cups (190 g) all purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 to 1 1/2 cups (120 to 180 g) powdered sugar for the glaze
• 2 to 3 tablespoons fresh lemon juice for the glaze
• Optional: extra lemon zest for sprinkling

How to Make this

1. Preheat oven to 350°F (175°C). Line an 8×8 inch pan with parchment leaving an overhang and lightly grease the parchment so the Lemonies come out easy.

2. In a large bowl whisk together 1 cup (226 g) melted unsalted butter and 1 1/4 cups (250 g) granulated sugar until smooth, then whisk in 2 large room temperature eggs one at a time, 1 tablespoon vanilla extract, 2 tablespoons lemon zest (zest before juicing) and 2 tablespoons fresh lemon juice.

3. In a separate bowl stir together 1 1/2 cups (190 g) all purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powder and 1/2 teaspoon fine salt.

4. Fold the dry ingredients into the wet just until combined, dont overmix or the Lemonies will be tough; the batter should be thick but spreadable.

5. Spread the batter evenly into the prepared pan smoothing the top with a spatula so it bakes evenly.

6. Bake for about 22 to 28 minutes, until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs but not raw batter. Baking time varies by oven so start checking at 20 minutes.

7. Cool completely in the pan on a wire rack, at least 30 minutes. While it cools make the glaze by whisking 1 to 1 1/2 cups (120 to 180 g) powdered sugar with 2 to 3 tablespoons fresh lemon juice until smooth; start with 2 tablespoons then add more juice if you want a thinner glaze.

8. Pour or drizzle the glaze over the cooled bars, spread quickly and sprinkle optional extra lemon zest on top for color and extra zing.

9. Let the glaze set 15 to 30 minutes, then lift the Lemonies out using the parchment overhang and cut into squares. For cleaner slices chill 10 minutes or wipe your knife between cuts.

Equipment Needed

1. Oven (set to 350°F / 175°C)
2. 8×8 inch baking pan (line with parchment, leave an overhang)
3. Parchment paper and a little oil or nonstick spray to grease it
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Rubber spatula (for folding and smoothing)
8. Measuring cups and spoons
9. Microplane zester and small citrus juicer (or a fork) plus a toothpick or sharp knife for testing and cutting

You’re set to make the Lemonies.

FAQ

Lemonies (Lemony Brownies). Awesome New Music From Lime Cordiale. Recipe Substitutions and Variations

• Unsalted butter: use refined coconut oil 1:1 by weight (so 226 g coconut oil for 226 g butter). Melt and cool before mixing, it’s dairy free and works almost the same but might be a tad softer.
• Granulated sugar: swap with light brown sugar 1:1 by volume. Gives a chewier, slightly caramel note and keeps the lemonies moist, though they’ll be a bit darker.
• Eggs: use flax eggs for vegan baking, mix 1 tablespoon ground flax + 3 tablespoons water per egg, let sit 5 minutes. Binds well but the texture will be a bit denser.
• All purpose flour: replace with a cup for cup gluten free all purpose blend (one that contains xanthan gum). Measure the same, but expect a slightly different crumb and a bit less chew sometimes.

Pro Tips

1. Fold gently and dont overmix, you want the batter just blended with a few tiny streaks of flour left, overworking = tough Lemonies.

2. Zest only the yellow skin with a microplane and zest before you squeeze the lemons, the white pith is bitter so dont scrape it, add a bit extra zest to the glaze if you want a brighter punch.

3. Sift the powdered sugar for the glaze so it stays smooth, start with less lemon juice and thin the glaze slowly so you dont make it too runny, if it gets too thin add more powdered sugar.

4. For clean cuts chill the pan 10 minutes or run a thin knife under hot water, dry it and wipe between slices; store in an airtight container at room temp for a few days, refrigerate for longer, or wrap squares tightly and freeze up to a month.