Glazed Lemonies

This recipe has been on my pintrest forever for Glazed Lemon Brownies, but I knew I could, well, do better. Having some experience with lemon scones and muffins and such, I didn't think the original recipe called for anywhere near enough lemon for my tastes, and I wanted a thicker, fudgier glaze.

I was right.  The resulting original batter just wasn't anywhere near lemony enough, so I upped the ante and switched to my glaze. And oh boy and I ever glad I did, because what resulted was a wonderful, dense, buttery, super lemony bar of artery clogging amazingness.

For the lemonies
3/4 cup flour
3/4 cup white sugar
1/4 tsp. salt
1/2 cup unsalted butter, soft
2 eggs
Juice of 1 lemon
Zest of 1 lemons
  1. Butter a piece of foil, and line your 8x8 pan. 
  2. Preheat oven to 350F.
  3. Combine everything but flour.  Beat on high until comes together.  
  4. Add flour and beat low until smooth batter forms. Don't overdo it, but yes, this is one of those times where flour and beater are friends.
  5. Bake 25-40 minutes, until golden bubbles appear and edges start to brown. Remove to cool.
  6. Once cool, remove from aluminum, and place back in pan.
For the glaze
Powdered sugar (about 1 2/3 cups)
2 Tbsp. coconut milk
2 Tbsp. unsalted butter, melted
Juice of 1 lemon
Zest of 1 lemon
  1. Combine lemon juice, zest, butter, and milk.
  2. Adding a Table spoon at a time, beat in powdered sugar.
  3. Around 20-25 Tbsp. seems to be the sweet spot, but a thick, off-white glaze should develop.
  4. Smear over top of lemonies.
  5. Refrigerate until firm.
Makes 9 lemonies at approx. 225 calories a piece.