When I saw my sister post this recipe, my mouth immediately watered and I got that little tinge behind my ear that you get when you taste something sour. I just HAD to try it. But of course, I also had to put my own spin on them, so I added a little lime and voilà! (…or whatever the Caribbean island lingo would be for that since I feel like adding the lime is kind of islandy!) This is the perfect spring dessert! If you’re bringing a dish to pass for Easter, this will do!

(Do NOT try to cut the corner with the plastic lemons or limes…use the actual real ones! You’re zesting with them anyway, so use the juice from them as well.)

BROWNIE INGREDIENTS
1 1/2 cups flour
1 tsp baking powder
2 sticks softened butter
1 1/2 cups sugar
2 tbsp lemon zest
2 tbsp lemon juice
4 large eggs

LEMON GLAZE INGREDIENTS
1 1/2 cups powdered sugar
2 tbsp lemon juice
3 tbsp lemon zest
1 tbsp lime juice
1 tbsp lime zest

DIRECTIONS
Preheat oven to 350 degrees and line a 9×13 baking pan with parchment paper. Whisk together the flour and baking powder. Beat together butter, sugar, lemon juice and zest until fluffy. Beat in eggs, one at a time. Gradually fold in the dry ingredients. Pour batter into the baking pan and bake in the oven for 30-35 minutes or until a toothpick comes out with moist crumbs. Do not over bake.

Allow to cool completely,

Meanwhile, whisk together the powdered sugar, lemon and lime juice and zest. Pour the glaze over the brownies and spread to cover.
Allow to harden overnight.

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