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Brownies
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Lemon Bars

Ingredients

For the crust:
• 1 1/2 cups butter, softened
• 3 cups flour
• 3/4 cup powdered sugar
• For the filling:
• 2 cups white sugar
• 1 teaspoon baking powder
• 2 tablespoons flour
• 4 eggs
• 1/4 cup fresh lemon juice

1. Preheat the oven to 350 degrees. Line a 9x13 pan with parchment paper (for easier removal) or spray it with cooking spray.
2. For the crust, combine butter, flour, and powdered sugar until combined. You can use a food processor or mixer for this until it comes together. It may seem dry at first but it will come together. Press into the bottom of the pan and bake for 13-15 minutes.
3. For the filling, mix the sugar, baking powder, flour, eggs, and lemon juice until combined. Beat for 2-3 minutes. Poor over crust and bake for 23-25 minutes or until filling is set. Remove from oven and let cool. Sprinkle with powdered sugar for serving.
4. Store in the refrigerator. Before serving remove from fridge for about 10 minutes to let the crust soften. Makes about 20 bars.

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Lemon Brownies

Ingredients

• Brownies:
• 3/4 cup all-purpose flour
• 3/4 cup granulated sugar
• 1/4 teaspoon sea salt
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice
• Tart Lemon Glaze:
• 1 rounded cup powdered sugar
• 3 tablespoons lemon juice
• 3 teaspoons lemon zest

Instructions

1. Preheat oven to 350 degrees. Spray an 8X8 inch baking dish with cooking spray and set aside.
2. Zest and juice 2-3 large lemons depending on what size they are; set aside.
3. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
4. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.
5. Pour into baking dish and bake for 20-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing. Do not overbake or the bars will be dry.
6. When brownies have cooled completely, make the glaze. Sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. You can add more powdered sugar or lemon juice here depending on the consistency you like. Spread 1/2 the glaze over the brownies with a rubber spatula. Let glaze set. I sped up this process by throwing them in the fridge. Spread the remaining glaze over the bars, and let it set. Once again you can speed this up by placing them in the fridge. Cut into bars, and serve. Makes about 24 small brownies.

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Raspberry Truffle Brownies

Ingredients

• 1 package Ghiradelli or Pillsbury Brownie Mix (and oil and egg that the package calls for)
• 1 1/4 cups semi-sweet chocolate chips, divided
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup powdered sugar
• 1/3 cup seedless raspberry jam
• 1/4 teaspoon almond extract
• 1 teaspoon shortening
• raspberries for garnish

Instructions

1. Preheat oven to 350 degrees. For easy removal line a 9X13 pan with heavy aluminum foil and spray with cooking spray. Mix brownie mix, eggs, and oil according to brownie directions. Bake brownies according to package directions. Let cool.
2. Melt 1 cup of the chocolate chips and let cool slightly. In a mixing bowl, beat the cream cheese until fluffy; add the powdered sugar, almond extract, and raspberry jam; mix well.
3. Stir in the melted chocolate and mix until combined. Spread the filling evenly over the cooled brownies and chill in the refrigerator.
4. For the glaze, melt remaining 1/4 cup chocolate chips and shortening in the microwave in 30 seconds intervals or until melted. Mix well.
5. Drizzle glaze over chilled brownies with a fork. Keep chilled until serving and then garnish with raspberries.

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