Got a craving for something sweet and lemony that you can gobble up in the next 30 minutes? Then Jenny Jones (yes, the one from the daytime talk show) has got you covered!
“This is how easy this recipe is. Everything goes into one bowl, mix it up, bake it.”
Using simple everyday ingredients you probably already have in your cupboard, Jenny Jones from Jenny Can Cook has got THE perfect recipe for amateur baking sleuths who prefer to do things the simple, easy, no-cleanup way.
Or if you’re lazy in the kitchen like me and just want instant gratification, it also works for us too.
Since this is a brownie, it uses includes the usual ingredients like flour, sugar, salt, baking soda, and eggs.
But what makes this tart delight different from its more familiar chocolate cousin is the addition of lemon juice and lemon zest.
Also, you only need one bowl!
Here’s how easy it is:
For the brownie batter, dump all the ingredients into a bowl, stir until it’s smooth, and then pour it into a foil or parchment-lined pan and bake for 20 minutes.
Okay, technically it’s two bowls since you’ll need a clean container for the glaze.
For the glaze, stir together the powdered sugar, lemon juice, and lemon zest. Done!
Although it’s not specifically mentioned in Jenny’s recipe, be aware that you may need to adjust your baking times and temps at higher altitudes, as things heat up a lot faster the closer you are to the sun – which kinda makes sense, right?
As for the finished masterpiece, you can slice it and dice it however you like – if you want a big piece then make it all yours!
Ingredients:
- 1 cup all-purpose or whole wheat pastry flour
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 2 eggs
- 1/4 cup plain 2% Greek yogurt or sour cream
- 3 Tablespoons vegetable oil
- zest of 2 lemons
- 2 Tablespoons fresh lemon juice
- 1 cup powdered sugar
- zest of 1 lemon
- 2 to 4 Tablespoons of fresh lemon juice
Instructions:
- Preheat oven to 350° F
- Line 8×8 or 9×9-inch square pan with foil or parchment paper
- Dump all the ingredients into a bowl
- Stir by hand until it’s silky smooth (about 30 seconds)
- Spread batter in the pan and bake for 20 minutes
- Let cool in the pan for 5-10 minutes
- While brownies are baking, stir glaze ingredients together in a bowl
- Add juice gradually until it reaches a spreadable consistency
- Top warm brownies with glaze
Helpful Baking Tips:
- Aerate your flour before measuring. It’s NOT the same as sifting! Learn how to do it in less than 1-minute here.
- King Arthur has a baking chart right here that shows what adjustments to make based on your elevation.
- If using foil, wrap it around the outside of the pan to shape it first. It’ll slip inside the pan much easier.
- Use a toothpick to check for doneness. When it come out clean (and not super sticky), it’s ready!
Watch Jenny’s video below to learn how to whip up this simple, straightforward recipe that’s faster and cheaper than Door Dash!
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