3 Ingredient Lemon Brownies Recipes

THREE-INGREDIENT BROWNIES

Steps:

• Preheat the oven to 350 degrees F; spray a 9-by-13-inch pan with nonstick cooking spray.
• Stir together the chocolate-hazelnut spread, flour and eggs in a medium bowl. Pour into the prepared pan and spread the mixture to the edges.
• Bake until the surface looks set and slightly crisp, about 25 minutes. Let cool slightly, then cut into squares and enjoy!

LEMONY LEMON BROWNIES RECIPE - (3.9/5)

Steps:

• Preheat the oven to 350 degrees°F. BROWNIES: Grease an 8×8-inch baking dish with butter and set aside. Zest and juice two lemons and set aside. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy. Pour into baking dish and bake for 23 to 25 mins, should turn golden around the edges. Allow to cool completely before glazing. Do not over-bake or the bars will dry. GLAZE: Sift the powdered sugar and whisk with lemon zest and juice. Spread the glaze over the brownies with a rubber spatula and let glaze set. Cut into bars and serve.

3 INGREDIENT KETO LEMON BROWNIES

Steps:

• Preheat oven to 350°F (177°C). Line an 8 x 8 inch baking pan with parchment paper.
• Add eggs to a stand mixer with wire whisk attachment. Beat at highest speed for 8 minutes or until eggs turn thick and pale yellow and should be at least triple in volume. When you lift the beater, the mixture that drips off should be able to stay on top of your egg batter for several seconds before sinking back in. See photo in post for reference. This can be done with a hand mixer but it may take more time.
• While your eggs are beating, melt your chocolate. Add chocolate to a large microwave-safe bowl and heat in 30 second intervals, stirring in between with a spatula, until chocolate is completely melted and smooth. You do need to be careful to not overcook your chocolate. If your chocolate is close to being fully melted but needs a little more heat, heat for only 15 seconds instead of 30 seconds. You can also melt the chocolate on the stove using the double boiler method.
• Fold your egg mixture into the chocolate in 3 batches. First, add in 1/3 of the egg mixture to the chocolate. Use your spatula to gently fold in the egg mixture. Make sure to scoop the chocolate from the bottom of the bowl so that all the chocolate gets incorporated. Fold until no egg streaks remain. Repeat with second third of egg mixture and then final third of egg mixture. It's okay if you have some small chunks of chocolate in your batter. Finally, gently stir in the lemon juice until just incorporated.
• Pour batter into prepared pan. Bake for about 25 minutes or until surface is browned and toothpick inserted comes out clean. Let brownies cool completely to set. Wait until brownies are cooled and set before slicing into squares with a sharp knife. If desired, dust with powdered erythritol before serving.

LEMON BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• Beat flour, white sugar, butter, and sea salt together in a bowl using an electric mixer until well mixed. Whisk eggs, 2 tablespoons lemon juice, and 1 tablespoon lemon zest together in a separate bowl; mix into flour mixture and beat on medium speed until smooth, about 3 minutes. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 23 to 25 minutes. Cool until bottom of dish is warm to the touch.
• Whisk confectioners' sugar, 1/4 cup lemon juice, vanilla extract, and lemon zest (to taste) together in a bowl until smooth; spread over brownies.