Brownie with lemon

Method

1. 1

   Preheating

2. 2

   Start by preheating your oven to 180°C (th. 6). While the oven heats, prepare all the ingredients and remove a square mould of about 20 cm from the side as you cover with baking paper to facilitate the release of the lemon brownie.

3. 3

   Preparation of dough

4. 4

   In a large bowl, break the eggs and add the white sugar. Shake vigorously until you get a sparkling mixture. Then add the melted butter, grated zest and lemon juice, then pour the vanilla extract. Mix thoroughly to homogenize the whole.

5. 5

   Powder incorporation

6. 6

   Stir the flour with the chemical yeast, then gradually pour them into the salad bowl while mixing with the spatula. Continue until the dough is perfectly smooth and without lumps. Be careful not to overwork the dough to preserve the soft browny.

7. 7

   Cooking

8. 8

   Pour the dough into the prepared mould, tie the surface with a spatula, then bake on a grid positioned mid-height. Cook for 25 minutes at 180°C, until the brownie dore slightly and remains mellow in the center. Watch the cooking to prevent the cake from drying.

9. 9

   Cooling

10. 10

    When leaving the oven, leave the brownie in its mould for about ten minutes. Then gently remove it, then transfer it to a grid so that it cools completely before it is icing. This step ensures better icing and an ideal texture.

11. 11

    Ice

12. 12

    In a bowl, pour the icing sugar and gradually add some freshly pressed lemon juice. Mix until you get a smooth and slightly thick texture, easy to cover. Adjust the amount of juice according to the desired consistency, then mix well to avoid lumps.

13. 13

    Finish

14. 14

    Remove the cooled lemon icing brownie with a spatula or spoon, evenly spread over the entire surface. Allow the icing to harden for a few minutes at room temperature. Then cut into regular squares and serve it as a dessert or a snack, accompanied by a tea or fresh drink.

Nutrition

calories

368

fatContent

14.8

fiberContent

1.2

sugarContent

26.5

sodiumContent

0.29

proteinContent

6.2

carbohydrateContent

51.2

saturatedFatContent

8.8

Indicative values from the source, for the original recipe.

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