Skinny Lemon Brownies

Ingredients:

1/2 cup all purpose flour

1/4 cup whole wheat pastry flour

1 stick butter, softened

2 large or extra large eggs

3/4 cup super fine sugar or granulated sugar

2 tbsp lemon fresh lemon juice

1 1/2 tbsp lemon zest

1/4 tsp Kosher or sea salt

1/4 tsp baking soda

1/4 tsp baking powder

1/2 tsp vanilla extract

Lemon glaze:

1/2 cup sifted powdered sugar

2 tbsp fresh lemon juice

1/2 tsp cold water if needed

lemon zest for sprinkling on top

Directions:

Preheat oven to 340 degrees. Mist a non stick 8 or 9 inch square pan with cooking spray. Set aside.

In a large mixing bowl, beat with a hand held mixer or stand mixer, the softened butter with the sugar until fluffy.
Add the eggs one at a time until well incorporated. Add the lemon juice and zest and mix just until combined.

In a separate bowl, whisk together the flour, salt, baking soda and baking soda. Add the flour mixture into the wet ingredients and beat at medium speed for about 1 to 2 minutes until nice and creamy.

Pour batter into prepared pan and bake for about 20-24 minutes.
Try not to over bake. The edges will turn lightly golden brown. A toothpick should have moist crumbs.
Let cool on a wire rack for at least 20 minutes.

While cooling, prepare the glaze and then spread over the brownies and sprinkle on the zest. Cut into 16 brownies and enjoy!