The new lemon bar! Tart, tangy, brownie squares loaded with lemon.
Lemonade Brownies
1/2 cup lemonade powder mix
1/3 cup granulated sugar
3/4 cup real butter, softened
3 large eggs
1 teaspoon vanilla
1 1/4 cups flour
1/2 teaspoon baking powder
Zest from one fresh lemon
3-4 tablespoons fresh lemon juice
1 1/2 cups powdered sugar
Mint leaves, lemon curls and fresh blueberries, optional garnish
Preheat oven to 350 degrees. Spray a 9×13 pan with non-stick spray (optional – line sprayed pan with parchment paper); set aside. Finely grate the outer peel from one lemon, set zest aside.
Beat together lemonade powder, sugar and butter; add eggs and vanilla whisk until smooth; stir in flour, baking powder and lemon zest. Spread in prepared pan. Bake 18-20 minutes or until center is cooked. Cool 15-20 minutes.
Squeeze the juice from one lemon (tip: microwave lemon 10-15 seconds then firmly roll on counter to release as much juice as possible from lemon). Add 2-3 tablespoons lemon juice to powder sugar and stir until smooth; add additional lemon juice to create desired consistency. Spread glaze on partially cooled Lemonade Brownies; cool completely and allow glaze to set up (NOTE: Lemonade Brownies may be eaten warm, but they will cut easier when cold). Cut into approximately 36 squares garnish with lemon curls, fresh mint leaves and a fresh blueberry.
Notes:
Lemonade Brownies are as refreshing as the name implies! They are a breath of fresh Spring. This delightful substitute for traditional chocolate brownie will wow your guests. Makes 36 squares
For delicious dairy recipes and nutrition information go to www.DairyCouncilUTNV.com, www.NationalDairyCouncil.org or on
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