1/2 c. unsalted butter, softened
3/4 c. (150 g) sugar
2 1/2 tsp. lemon zest
2 Tbsp. lemon juice
3/4 c. (96 g) flour
1/4 tsp. salt
1/2 c. (60 g) powdered sugar, sifted
2 tsp. lemon zest
1-2 Tbsp. lemon juice
Preheat oven to 350 degrees. Spray an 8x8" pan with non-stick spray and set aside. Zest and juice two small lemons and set aside.
To prepare the brownies: In an electric mixer, cream the butter and sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing well after each egg. Mix in the lemon zest and juice, then add in the flour and salt. Mix on low, until just combined. Pour the batter into the prepared baking pan and bake for 25 minutes, or until golden and it passes the toothpick test. Allow to cool completely before glazing.
To prepare the glaze: Whisk together powdered sugar and lemon zest and juice. Spread over cooled brownies.
This printable recipe from A Teaspoon and A Pinch.