Here's the recipe:
- 1 cup all-purpose pastry flour
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 2 eggs
- 1/4 cup plain Greek yogurt or sour cream
- 3 tablespoons vegetable oil
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
Directions:
Preheat oven to 350 degrees. Grease an 8 X 8 or 9 x9 baking pan.) I use a 9 x 13 baking sheet with a one inch lip for thinner brownies.)
In a bowl mix by hand the flour, sugar, salt, baking soda, eggs, yogurt or sour cream, vegetable oil, lemon zest and lemon juice. Stir until smooth, about 30 seconds.
Spread batter in pan and bake for 20 minutes. Brownies should be cooked through but still light on top. Remove from oven and cool in the pan for 5-10 minutes.
Spread glaze over warm brownies.
For the Glaze:
- 1 cup powdered sugar
- Zest of 1 lemon
- 2 to 4 tablespoons fresh lemon juice or more if needed to glaze
- Directions:
- In a medium bowl, stir together the powdered sugar, lemon zest and lemon juice.
- If too thin, add more powdered sugar. Drizzle or spread evenly over warm brownies.
- Let glaze firm up and then cut into squares.