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Sticky Gooey Lemon Brownies Author: Becky Bakes Ingredients 1 1/2 cups flour 1 1/2 cups sugar 1/2 teaspoon salt 10 tablespoons butter, melted & slightly cooled 3 large eggs 1 14 oz. can sweetened condensed milk 1/2 teaspoon vanilla extract 2 tablespoons fresh squeezed lemon juice 1 teaspoon packed lemon zest (from 1 lemon) Instructions Preheat the oven to 350F. Butter a 913? baking dish. In a large bowl, whisk together the flour, sugar & salt. In a separate bowl, whisk together the melted butter, sweetened condensed mi lk, eggs, vanilla, lemon juice & zest until combined. Mix the butter mixture into the flour mixture until well combined. Spread the batter into the prepared baking dish and bake for 25-35 minutes u ntil set and just golden brown. A toothpick inserted in the center should come o ut mostly clean. Let the bars cool slightly in the pan before glazing. For Glaze: In a small bowl, whisk together 1 cup powdered sugar, 3 tablespoo ns fresh- squeezed lemon juice, and 1 teaspoon packed lemon zest until smooth. Pour over the lemon brownies and cool before serving. 2. Lemon Brownies Source: slightly adapted from Becky Charms Ingredients: Brownies: 3/4 cup all-purpose flour 3/4 cup granulated sugar 1/4 teaspoon sea salt 1/2 cup (1 stick) unsalted butter, softened 2 large eggs 2 tablespoons lemon zest 2 tablespoons lemon juice Tart Lemon Glaze: 1 rounded cup powdered sugar 3 tablespoons lemon juice 3 teaspoons lemon zest Instructions: Preheat oven to 350 degrees. Spray an 8X8 inch baking dish with cooking spray an d set aside. Zest and juice 2-3 large lemons depending on what size they are; set aside. In the bowl of an electric mixture fitted with the paddle attachment, beat the f lour, sugar, salt, and softened butter until combined. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until c

ombined. Pour into the flour mixture and beat at medium speed until smooth and c reamy, about 2 minutes. Pour into baking dish and bake for 20-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownie s comes out clean. Allow to cool completely before glazing. Do not overbake or t he bars will be dry. When brownies have cooled completely, make the glaze. Sift the powdered sugar, a dd lemon zest and juice, and whisk together all three ingredients. You can add m ore powdered sugar or lemon juice here depending on the consistency you like. Sp read 1/2 the glaze over the brownies with a rubber spatula. Let glaze set. I spe d up this process by throwing them in the fridge. Spread the remaining glaze ove r the bars, and let it set. Once again you can speed this up by placing them in the fridge. Cut into bars, and serve. Makes about 24 small brownies