Lemon Brownies. YUM! Source: Marilyn (DanaIN, Cooking Forum) 1 1/2 cup all-purpose flour 1 1/2 cup sugar 1 teaspoon salt 1 cup (2 sticks) butter; room temperature 4 eggs Juice from 1/2 lemon Zest from 1 lemon 1 cup powdered sugar 2 tablespoons fresh lemon juice Additional lemon zest for garnish Preheat oven to 350°F. Line the bottom only of a 9X13X2-inch baking dish with Parchment paper and spray with Pam. In a mixing
Lemon Brownies using fresh lemon juice and zest. Line pan with parchment paper for easy removal.
Preserved Lemons. A condiment that is common in Indian Cuisine, North African cuisine, and especially Moroccan cuisine.The pulp of the preserved lemon can be used in stews, soups and sauces, but it is the peel (zest and pith together) that is most valued. The flavor is mildly tart but intensely lemony.
carmel brownies Ingredients: For the brownies: 1 cup (2 sticks) unsalted butter 12 oz. bittersweet chocolate, coarsely chopped 1½ cups sugar 4 large eggs 1 tbsp. vanilla extract 1¼ cups all-purpose flour ½ tsp. salt 1½ cups pecan, coarsely chopped (optional) 1 cup semisweet chocolate chips For the caramel filling: 14 oz. caramel candies, unwrapped 1/3 cup heavy cream