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LEMON BROWNIES 
EGGLESS
WITH LEMON GLAZE 
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Eggless Lemon Brownies with Glaze – Another requested dessert. In fact, I had never heard of lemon brownies. But I definitely have experience with the regular chocolate brownies. Moreover, this is an eggless brownies, so this is definitely a good explore for me. I always like brownies to be not the cakey type but gooey and fudgy. Having said that, this is a gooey and fudgy lemony brownies. It really taste superb with the lemon zest, and the sour taste doesn’t bother me at all due to the icing glaze layer on the top which gave it a well balance of sour and sweetness. It is sooo delightful! Hope you’re inspired with this recipe. Enjoy!

Watch my YouTube video for clearer picture and steps for baking. Should you like my video. Kindly subscribe my channel, and give me a "like" if you enjoy my video as there are going to be more recipe video coming up every week. Also, leave your comments or questions if you have any. Thank you.

Ingredients:

  • For the cake

2 lemons – for 2 tbsp fresh lemon juice

  – for 1 tbsp lemon zest

115g (1/2 cup) unsalted butter, room temp

170g (3/4 cup) caster sugar

80g (1/3 cup) yogurt or curd

¼ tsp salt

1 tsp vanilla extract

100g (3/4 cup) all-purpose flour

 

  • For the glaze

125g (1 cup) powdered sugar

1 tbsp fresh lemon juice (from the remaining)

 

  • Lemon Zest for sprinkle on top

Instructions:

For the cake

  1. Preheat oven at 180°C/355°F.

  2. Squeeze the lemon juice and grate the zest. Set aside.

  3. In a large bowl, add butter and sugar. Whisk until they are creamy and well combined. Add yogurt, salt, vanilla extract and lemon juice. Mix until well combined.

  4. Add the zest, and a quick mix.

  5. Sift the flour into the batter. Fold in with a spatula. Do not over mix. Just mix enough until the flour disappear.

  6. Grease an 7x7-inch square pan. Line 2 parchment papers in a cross way so that all the sides are covered.

  7. Pour the batter into the pan. Spread the batter evenly.

  8. Bake in preheated oven at 180°C/355°F for 30-35 minutes.

  9. Let the cake cool completely.

 

For the glaze

10. In a bowl, add powdered sugar and the lemon juice.

11. Mix until it forms a thick glaze.

 

12. Remove the cake from the pan.

 

13. Pour the glaze over the cake. Spread it evenly.

 

14. Sprinkle the lemon zest on the surface. You may cut the cake into square bars of about 2x2 inches.

 

15. Cake ready to serve.

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