The new lemon bar! Tart, tangy, brownie squares loaded with lemon.
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.
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