Ultra Lemon Brownies, A Recipe Remodel Challenge
For the Batter:
cashew meal or almond meal
Johnna's Favorite Gluten-Free Flour Blend
softened non-dairy butter
(I use Earth Balance soy free)
, large, from happy hens
For the Glaze:
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.
Allow to cool, then cut into 16 brownies.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.