Sunday, June 28, 2015


Lemon Brownies
(Photo by LF)
1 1/2 c. all-purpose flour
1 1/2 c. sugar
1 tsp. salt
1 c. butter, room temp
1 c. egg substitute or 4 eggs at room temp
3 Tbsp. lemon juice, fresh is best
Zest from 1 lemon
1 to 1 1/4 c. powdered sugar
2 Tbsp. lemon juice, fresh is best
lemon zest, optional
Preheat oven to 350 degrees. Coat a 9x13 pan with cooking spray, liberally.
Combine flour, sugar and salt in medium bowl. Stir with whisk to fluff it a bit. Add softened butter and blend well.
In a separate bowl, stir together egg substitute (or eggs), lemon juice and zest from 1 lemon. Add this wet mixture to your flour mixture.
Stir and mix well. Do not over mix.
Pour into your prepared baking pan. Bake for 30-35 minutes, or until toothpick inserted comes out clean.
When done, place pan on a cooling rack. Allow to cool completely before glazing & cutting into them. These are a very moist brownie.
After your brownies are cooled completely in the pan, make glaze and drizzle over the pan of brownies. Sprinkle with additional lemon zest if desired. Now you are ready to cut and eat!
Combine all glaze ingredients well and drizzle over brownies. If too thick, use a little more of lemon juice until you reach the right consistency.
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