I found this recipe through Facebook, a relative had posted it up on their wall. I had some problems with it, mostly due to it having American cooking conventions. I’ve altered the recipe slightly for Australian readers

Recipe from: Becky Charms and Co.

Lemony Lemon Brownies

3/4 cup plain flour
3/4 cup white sugar
1/4 teaspoon salt {Sea Salt}
1/2 cup (1 stick – 113gms) unsalted butter, softened
2 large eggs
2 tablespoons lemon zest
2 tablespoons lemon juice

For the tart lemon glaze:
4 tablespoons lemon juice
8 teaspoons lemon zest
1 cup icing sugar


  1. Preheat the oven to 180 degrees. Grease an 8×8 inch baking dish with butter and set aside.
  2. Zest and juice two lemons and set aside.
  3. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
  4. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
  5. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
  6. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
  7. Allow to cool completely before glazing. Do not overbake, or the bars will dry.
  8. Filter the powdered sugar and whisk with lemon zest and juice. Spread the glaze over the brownies with a rubber spatula and let glaze set. Cut into bars and serve.

Stray Observations:
-The zest of one standard sized lemon is equivalent of one tablespoon of zest, so 3 tablespoons of lemons would be 3 lemons
-3 teaspoons = 1 tablespoon, so 8 teaspoons = 2 2/3 tablespoons (honestly, I’d just use 3 tablespoons)
-I recommend preparing the zest and lemon juice before you even start the recipe, zest grating is a time consuming activity
-One of the problems with lemons is that they take ages to grate, then you’re stuck picking out the zest from the grater, then you’ve got to juice it, because there’s no point in having a bald lemon just sitting there in your cupboard. I’ve found when using lemons you always need more zest than lemon juice and you always have left over juice you can’t use. Or maybe I’m just doing this whole lemon thing wrong.
-Despite following the recipe almost exactly, my glaze turned out more liquidy, while Becky’s glaze is lovely and thick

Exhibit A: Becky's Lemon Brownies
Exhibit A: Becky’s Lemon Brownies

Exhibit A:  More of Becky's Lemon Brownies
Exhibit A: More of Becky’s Lemon Brownies

Exhibit B: My Lemon Brownies
Exhibit B: My Lemon Brownies

Even my own cooking seems disappointed in me, oh well, hopefully my 2nd attempt at Lemon Slice (with added pecans!) will go better.

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