Ingredient:
3/4 cup unbleached white flour (Bob’s Red Mill)
1/2 cup pure cane sugar (Zulka)
1/4 teaspoon sea salt
1/2 cup (1 stick) unsalted butter, melted
2 large brown eggs
2 tablespoons lemon zest
2 tablespoons lemon juice
For the lemon icing glaze:
3 tsp. lemon juice
Any leftover zest from the 2 lemons
1/2 cup icing sugar or powdered cane sugar
Method:
1. Lined a 8×8 square baking dish with parchment paper. Set aside.
2. Zest 2 lemons and cut each lemon into half and squeeze out all the juices in a small bowl and set aside.
3. Preheat oven to 350’F. Melt the butter in the microwave for 1 minute. Set aside.
4. In a large Pyrex bowl, add in the eggs, whisk with a hand whisk until smooth. Add cane sugar, whisk well. Add melted butter, whisk well. Add lemon juice and zest, whisk well.
5. Sieve in the flour, add sea salt and whisk until combined.
6. Pour into prepared baking pan and bake for 20 minutes. Let cool on wire rack.
7. At the meantime, prepare the lemon glaze. Add powdered sugar in a bowl, add in zest and lemon juice, whisk until combined. Set aside. Spread lemon glaze on top of the cool brownie.
8. Cut into pieces and serve!
Hālau 'Aha Hui Lānākila 