1 c granulated sugar
8 tsp unsalted butter, at room temperature
4 tsp fresh lemon juice
1 1/4 c flour
1/2 tsp salt
1 1/4 c sifted confectioners’ sugar
2-3 tablespoons lemon juice
Heat oven 350 degrees F . Spraying or butter an 8×8 9r 9×9 baking pan. I like to wrapping them in parchment paper so I can quickly removing brownies for glazing and chopping, but that’s optional.
Beat the butter and sugar together in a mixing bowl until the mixture is light and fluffy.
Mix the eggs, one by one.
Mix lemon juice
Stir in the salt and then add the flour, stirring until everything is well combined, but do not over-mix.
Spread in prepared pan, then spread over surface with an offset spatula. Bake for 25-30 minutes, or until set in the center. Note: Try not to over-bake it, you want that messy texture! The surface will not be as “springy” as a brownie when these brownies are tender.
Let the pan cool for 20 minutes before lifting the brownies using ‘slinging’ parchment paper to finish cooling on the rack. If you are not using parchment, let the brownies cool in the pan on the rack.
Mix the sugar with enough lemon juice to make a thick but breakable glaze. Spread over completely cooled brownies. Top it with a little lemon peel if you like. Let the glaze harden before slicing.