LEMONIES
With the texture of a fudgy, moist brownie, these Lemonies are sure to make your mornings brighter. I couldn't wait to have my lemon brownie/blondie with my tea! Do not skip the glaze as that is important for the overall experience.
These brownies or blondies are very quick and easy to make, as long as you have my bake mix on hand, which I almost always have.
They keep well refrigerated, so enjoy them all week long! They are like the flavors of Spring and Summer. Fresh lemon juice is mandatory!
I struggled to name these. Should I name them Lemon Brownies? Should I name them Lemon Blondies? Then I thought, why not be unique and call it something entirely different. lol I like my Lemonies and that is a fun, catchy name.
Lining the pan with parchment paper is an option. I always spray with nonstick spray first, so that the paper adheres better.
The lemon flavors in this brownie are strong enough, but if you want more lemony flavor, you could increase the lemon juice in these Lemonies by one tablespoon.
The Lemon Glaze makes these Lemonies, so be sure to use it, and if desired, double it!
These Lemonies are not too tart, but give that lemony flavor we all love so much. I think it is possibly the next most favorite flavor besides chocolate. This Lemon Brownie recipe is sure to please.
11/2 cups Gluten-Free Bake Mix 2, (375 mL)
OR 13/4
cups Keto Bake Mix,
OR almond flour plus 2 tbsp oat fiber (30 mL)
1/2
tsp baking powder (2 mL)
1 tbsp lemon zest (15 mL)
2 large eggs
1/2
cup unsalted butter, melted and cooled (125 mL)
Liquid sweetener to equal 3/4 cup sugar (175 mL)
1/4
cup bulk sweetener, of choice (60 mL)
3 tbsp fresh lemon juice (45 mL)
1 tsp vanilla extract (5 mL)
Lemony Glaze:
2 oz cream cheese, softened (60 g)
3 tbsp sweetener (45 ml)
1 tbsp fresh lemon juice (15 ml)
1 tbsp salted butter, softened (15 ml)
1 tbsp whipping cream (15 mL)
1/4
tsp vanilla extract (1 mL)
2 tsp finely chopped lemon zest (10 mL)
Instructions:
In
medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, OR
almond flour plus oat fiber alternative and baking powder.
In
food processor, or in bowl with electric mixer, process eggs, butter, liquid
sweetener, bulk sweetener, lemon juice and vanilla extract. Add dry ingredients;
process. Spread batter in 8-inch (20 cm) square pan. Bake 18 to 22 minutes, or until knife or cake
tester in center comes out clean. Glaze
the cooled brownies.
Lemony Glaze: In bowl in food processor, process cream
cheese, sweetener, lemon juice, butter, whipping cream and vanilla extract. Stir in lemon zest.
Yield: 25 servings
1
serving
83.7
calories
1.9
g protein
7.6
g fat
0.1 g fiber
1.7
g net carbs
More Brownie Recipes:
Peanut Butter Chocolate Chip Blondies
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