This was one of those times.
I'm not a huge fan of lemon but when you combine it with chocolate I become paparazzi. At Christmas, when we dip chocolates, I always sneak a couple extra of the lemon ones. These brownies are every bit as good as a dipped chocolate. My kids had a lot of fun making them and Colkie got to practice making his cursive L's. Who says baking isn't educational?
The basic brownie recipe is from Wilton but I doubled it to make a big enough batch to take to our church's adults only dinner.
To print this recipe click here.
Lemon Brownie RecipeFor Brownie:
2 cups of butter at room temperature
4 squares unsweetened chocolate
2 cups sugar
1 teaspoon vanilla
1 1/2 cups flour
1. preheat oven to 350 degrees. Grease a jelly roll pan and set aside.
2. In a small saucepan, melt together the butter and the chocolate. Add the sugar, eggs, vanilla and flour and stir well to combine. Pour into the jelly roll pan and bake for 20-30 minutes or until a toothpick inserted in the center comas out almost clean.
3 tablespoons butter, softened
3 cup powdered sugar
4 tablespoons milk
1 teaspoon lemon flavoring
1/2 teaspoon vanilla
yellow food coloring
1. Beat the butter until creamy. Add the rest of the ingredients and beat on medium speed, being sure to scrape down the sides of the bowl, until peaks form and the filling is smooth.
1 cup semi-sweet chocolate chips
1 1/2 tablespoons butter
1/2 cup evaporated milk
1. Combine all the ingredients in a small saucepan over low heat. Stir until the chocolate is melted and the butter is gone.
To assemble brownies
1. Reserve one cup of the lemon filling. Spread the rest over the cooled brownies. Pour the chocolate topping over the lemon filling and spread it to a thin layer. Let the chocolate set. Use a knife to mark off the cut marks on the brownies. Use the 1 cup reserved lemon filling to make cursive L's on each square.