These bars are super easy to make but I guarantee, they are even easier to devour. Once you sink your teeth into these, it’s almost impossible to stop! I’m kind of embarrassed to say but I ate three of these as soon as I had cut them into bars. And that’s really the hardest part of making these; waiting until the glaze has set for a while, before cutting. But it’s definitely well worth the wait!
My extra tip for you would be to make a double batch right off the bat. You won’t be sorry!
1 cup all-purpose or whole wheat pastry flour
3/4 cup Domino sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
2 Eggland’s eggs
1/4 cup plain Greek yogurt (I use Fage 2% – never fat free)
3 Tablespoons vegetable oil (or extra light olive oil)
zest of 2 lemons
2 Tablespoons fresh lemon juice
1 rounded cup Domino powdered sugar
zest of 1 lemon
about 2 to 4 Tablespoons fresh lemon juice
Preheat oven to 350° F.
Line an 8 x 8 or 9 x 9-inch square pan with foil, leaving extra for “handles.”
Put all ingredients into a bowl.
Stir by hand until smooth (about 30 seconds).
Spread batter in pan and bake for about 20 minutes.
Cool in the pan for 5-10 minutes.
Lift out of pan and spread glaze over warm brownies.
Stir glaze ingredients together in a bowl, adding juice gradually until glaze is spreadable.
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Quick tip: Make these in a muffin tin! Adjust the baking time if necessary.
Big thanks to Jenny Can Cook for this delicious recipe!