Citrus Brownies

So normally I am much better about posting goodies about a week or so after I make them (and no I have not forgotten about my bread of the month posts) but as I have repeatedly stated; there has been a great lack of routine this summer and down time to write has been scarce.

I actually made these for my birthday; yes that was a few months ago. Last summer I attempted to make a similar recipe: a citrus flavored dessert with the texture of a brownie but it turned out to be too much like a lemon bar to satisfy the brownie-like texture I was hoping for. But this year I finally got it with the help of Averiecooks recipe. With a very strong citrus flavor and sweet finish; these squares have the texture of fudge when cold and brownies when at room texture.

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Here’s my recipe:

Ingredients:

 

Batter:

3/4 cup white chocolate chips
1/2 cup unsalted butter (1 stick), melted
2 large eggs
3/4 cup granulated sugar
zest and juice of 2 lemons (or 3/4 limes)
1 3/4 cups all-purpose flour
1/2 tsp salt, optional and to taste

Glaze
2 cups confectioners’ sugar
zest and juice of one lemon (or 2 limes) or as necessary for consistency

Instructions:

Batter:

  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with butter or spray with cooking spray; set aside.
  2.  In a large, microwave-safe bowl add the white chocolate, butter, and heat to melt.White chocolate can easily burn so be careful to heat in 30 second increments, stopping to stir until mixture can be stirred smooth.
  3. Let this cool a little before adding the eggs , granulated sugar, lemon juice/zest, and whisk until combined.

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4. Add the flour and salt, an stir.

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5. Pour the batter into prepared pan

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6. Bake for about 27 to 28 minutes, or until a toothpick put in the center comes out clean. Some moist crumbs are ok.

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Note: because I made both a lemon and a lime batches at the same time I added a few drops of neon green food coloring to the lime batch.

Glaze:

  1.  When the brownies are cooled completely, make the glaze: Combine the powdered sugar, lemon zest, and lemon juice and whisk together all three ingredients until creamy. If you want the glaze thick use more powdered sugar; and if thinner then more lemon juice and less sugar.
  2. Spread  glaze over the brownies with a rubber spatula.
  3. Allow bars to cool in pan uncovered for at least 2 to 3 Let the glaze set. I found it took awhile uncovered in the fridge for the whole thing to set. Best to let it set over night.

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Note: how much zest or lemon juice you want to include in your batter or glaze depends on how tart you want your treat to be. I prefer a pretty strong citrus taste if you do not then you can remove a quarter of the juice and zest I include.

Also, another trick you can try: when the brownies are still warm poke holes in the top; this will help them cool off faster as well as when you pour over the glaze it will seep and set well into the top of the brownies.

These lemon/lime brownies were very popular at Luke’s work and at our small group get-together. I was surprised by how popular the lime ones were; maybe because they are not as common.

So are you a bigger fan of lemons or limes? If your adventurous you could also try other citrus brownies: Grapefruit? Orange?

 

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