1/2cupsoftened non-dairy butter(I use Earth Balance soy free)
2eggs, large, from happy hens
2Tablespoonslemon zest
2Tablespoonslemon juice
For the Glaze:
1/4cupcoconut sugar
2Tablespoonslemon juice
2Tablespoonsmaple syrup
1Tablespoonlemon zest
Instructions
Preheat oven to 350 degrees.
Prepare an 8 x 8 inch baking dish by lightly oiling with coconut or grapeseed oil.
In bowl of stand mixer, combine coconut sugar, cashew meal, Johnna's gluten-free flour blend and salt. Mix just a few seconds to combine.
Add softened non-dairy butter, mixing about 2 minutes to combine well.
In a small bowl, combine eggs, lemon zest and lemon juice. Whisk with a fork until combined.
Add wet ingredients to the dry ingredients in the bowl of the stand mixer. On medium, mix for 2 minutes until all is well combined.
Pour batter into 8 x 8 baking dish. Spread with a spatula.
Bake for 23-25 minutes, until just lightly browned around the edges.
While the brownies are baking, mix all of the glaze ingredients in a small bowl. Set aside.
After 23-25 minutes, remove the brownies from the oven. While still hot, pour the glaze over the top of the brownies. It will soak into the brownies, giving them that dense brownie texture.