Lemon Brownies (21 )
Super refreshing, Low Sodium, just hits the spot snack or dessert. Perfect summer time treat. If you like lemon and sweets this is for you. Easy to make. It's the Glaze that makes this treat. As a reminder. We are using a No Sodium Baking Powder, it is a MUST if Baking on a low sodium diet, but you must remember that if you are converting a recipe that inclides Baking Powder to low sodium you must double the amount of baking powder called for in the original recipe to adjust correctly when using the low sodium version. We have already double the amount of low sodium baking powder in this recipe so you don't have to. just follow the ingredients as listed.
23h
| Category: | Desserts |
| Seasons: | All |
| Cuisine Type | American |
Ingredients
Brownie Ingredients
| 1 Cup Unsalted Butter (softened) |
| 1 1/2 Cup Sugar |
| 2 Tablespoons Lemon Zest |
| 4 Eggs |
| 2 Tablespoons Lemon Juice |
| 1 1/2 Cup AP Flour |
| 2 Teaspoons No Salt Baking Powder |
Lemon Glaze Ingredients
| 1 1/2 Cup Powdered Sugar |
| 3 Tablespoons Lemon Juice |
| 4 Tablespoons Lemon Zest |
Lemon Brownies Directions
- Preheat oven to 350 degrees and line a 9x13 baking pan with parchment paper
- Using a large bowl, whisk together the flour and baking powder
- Using a standing mixer, beat together the butter, sugar, lemon juice and lemon zest until light and fluffy
- Beat in eggs, one at a time until combined
- Gradually beat in the dry ingredients until combined
- Pour batter into the baking pan and bake in the oven for 25-28 minutes or until a toothpick comes out with moist crumbs.
- Make sure to not over bake.
- Allow to completely cool on the counter
- Using a large mixing bowl, whisk together the powdered sugar, lemon juice and lemon zest until combined
- Pour the glaze over the lemon bars and spread evenly
- Allow to harden overnight before enjoying!
Recipe notes
Sodium By The Numbers
Unsalted butter =0mg
Sugar =0mg
Lemon zest =0mg
Eggs =240mg
Lemon juice =1mg
Flour =0mg
Baking powder =0mg
Powdered sugar =0mg
Total sodium for recipe = 241mg
Total sodium per serving (8 servings) = 30mg
