What is a lemon brownie, you might ask? Well, think the consistency of a regular chocolate brownie, but with lemon instead of chocolate flavor. Moist. Dense. Pure Goodness. (It really isn’t ‘lemon bar’. Truly, ‘brownie’ fits it much better, even if the term confuses everyone.)
Since I LOVE lemon I couldn’t wait to try this recipe. I was not disappointed. If the idea of something brownie-like, but with lots of lemon flavor sounds good to you, you’re looking at the right recipe. Mmm. Easy to make, easy to eat. What’s not to love about that? (Make a double batch. You’ll thank me later!)
(if you like super thick brownies, consider doubling or at least 1.5 increasing the recipe as these are on the thin-ish half inch thick size)
1/2 cup unsalted butter, softened
3/4 cup flour (I used GF flour blend in equal parts and it worked fine)
2 large eggs
1 tablespoon lemon zest
1 tablespoon lemon juice
(You can either get enough lemons to zest and juice to give you the required amounts needed for recipe, or use dehydrated lemon zest and bottled lemon juice)
10-15 drops lemon essential oil (make sure it’s a quality of oil you can ingest). See the kind I use here.
3/4 cup sugar
1/4 teaspoon salt
3 tablespoons lemon juice
2 tablespoons lemon zest
10-15 drops lemon essential oil
1 cup powdered sugar
Preheat oven to 350 degrees.
Grease 8×8 pan and set aside
Zest and juice enough lemons to get required amount of zest and juice (or measure out dried zest and lemon juice concentrate). Set aside
With an electric mixer, blend flour, sugar, salt, and butter until combined. In separate bowl, mix together eggs, lemon zest, juice and oil until combined. Pour the wet mixture into the dry mixture and beat at medium speed for 2 minutes, until smooth and creamy.
Pour into prepared baking dish. Bake for 23-25 minutes (edges should turn golden brown).
Allow to cool.
Combine powdered sugar, lemon juice, zest and oil together with whisk. Dump over cooled brownies and spread with spatula. Let glaze set.
Why Lemon Essential Oil?
Why use lemon essential oil when you’re already using lemon juice and lemon zest? Why use lemon essential oil at all, for that matter, when you can just use the fruit to begin with? People ask me that from time to time, so I’ll tell you what I tell them (in case you have the same question).
Lemon essential oil is filled with all the important properties that helps to protect the lemons on the tree, help them grow into healthy fruit. Those same properties help our bodies too. And while lemon juice and lemon zest contain lemon (and therefore likely some essential oils), pure grade essential oils are 50-70% more potent and filled with good for my body properties*. Why not give my body a big dose of good-for-me immune strengthening goodness (even while I’m eating brownies)?
What is lemon essential oil good for? Well, lots of things. It helps to cleanse the body and aid in digestion, it helps support healthy respiratory function and it helps to aid in seasonal respiratory discomfort to name a few. (Okay with all this good stuff, can I claim these lemon brownies as health food?? ha. Okay, maybe not. But, we’ll still get the good benefits by eating it.)
I made these lemon brownies for friends who couldn’t wrap their head around chocolate-less brownies. So, as a compromise I made some homemade chocolate sauce and whipped cream. Just a dollop of fresh whipped cream (where I added 5 drops of lemon essential oil) and a drizzle of the chocolate sauce on top of the lemon brownies was a nice touch, but honestly, I liked them plain just as well.
PS I got the original recipe from here.
*Of course none of these statements have been evaluated by the FDA. And I am not advocating lemon oil in brownies will keep you healthy. But any bit of goodness we can get, why not go for it?