This recipe was the catalyst for starting this blog. We’d been talking about it for a while (as in a couple of years!) and decided to finally take the plunge after Leigh made this brownie and took it along to her sports club supper. So many people asked for the recipe that she put it on her Facebook page. We think it’s a real winner!
If you’re a lover of all things lemony you need to try this recipe. The texture is lovely and dense, just like a regular chocolate brownie. It’s robust enough to pack in a lunch box but classy enough to serve dusted with icing sugar and whipped cream or yoghurt for dessert. It lasts in an airtight container for several days and the lemon flavor seems to develop and become more intense after a day or two.
We’ve made this recipe several times now and experimented with different size dishes. The original recipe called for a 20 x 30 centimetres (approximately 12 x 8.5 inch) dish but we prefer it in a smaller square 23 x 23 (9 x 9 inch) dish. Leigh also made it once without the grated lemon rind when she was in a hurry, but won’t be doing that again! It really did make a difference to the flavour, so take the time to grate that lemon rind!
This brownie also freezes exceptionally well, so can be made ahead of time and frozen until needed. Enjoy!
1 1/2 cups flour
1 1/2 cups sugar
250 grams butter
4 eggs, at room temperature
2 tablespoons grated lemon rind
1/4 cup lemon juice
Preheat your oven to 180 degrees (160 fanbake). Lightly grease your dish. Using an electric beater, beat the flour, sugar and butter until well combined.
In a separate bowl, whisk the eggs, lemon juice and grated lemon rind. Pour the egg mixture into the creamed butter mixture. Beat at medium speed for approximately two minutes until the mixture is smooth and creamy. It will be nice and light in colour and the texture will be quite fluffy.
Pour into the prepared dish and bake for 25 minutes or until a golden brown colour and firm to the touch. If you are using the smaller size dish you will need to allow an extra five minutes cooking time.
Allow to cool for 20 minutes before cutting into the desired size and dusting with icing sugar to serve.
Recipe Source: “Country Calendar Homestead Baking” cookbook