Lemon brownies
Delight in the perfect balance of sweet and tangy with our Lemon Brownies recipe. Made with all-purpose white wheat flour, Greek yogurt, flaxseed oil, and a refreshing zest of lemon, these brownies are not only delicious but also nutritious. Sweetened with stevia and topped with creamy powdered sugar-infused cream cheese, it's a delightful treat that’s easy to bake. Enjoy the burst of lemony goodness in every bite!
- 20 May 2024
- Cook time 20 min
- Prep time 15 min
- 20 Servings
- 11 Ingredients
Lemon brownies are a delightful twist on the classic brownie, combining the tangy flavor of lemons with the dense, chewy texture of traditional brownies. This recipe features wholesome ingredients like Greek yogurt and flaxseed oil, making it a slightly healthier option without sacrificing deliciousness.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper for easy removal of the brownies.
In a medium bowl, combine 2 cups of all-purpose white wheat flour, 1 tsp of stevia leaf sweetener, 1/2 tsp of salt, and 1 tsp of baking soda. Mix well to ensure all the dry ingredients are evenly distributed.
In a large bowl, lightly beat the 4 eggs. Add 1/2 cup of Greek yogurt, 6 tablespoons of flaxseed oil, 1 tablespoon of lemon zest, and 4 tablespoons of lemon juice. Whisk together until fully combined.
Gradually add the dry ingredient mixture to the wet ingredients, stirring continuously to form a smooth batter.
In a separate bowl, beat 8 ounces of cream cheese and 1 cup of powdered sugar until smooth and creamy.
In the prepared baking pan, spread half of the brownie batter evenly. Then, spread the cream cheese mixture evenly over the top. Finally, spread the remaining brownie batter over the cream cheese layer.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the lemon brownies to cool completely in the pan on a wire rack. Once cooled, cut into squares and serve.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Tips:
- Use fresh lemon zest and juice for the best flavor.
- Ensure the cream cheese is at room temperature for easy mixing and a smooth texture.
- Don't overmix the batter to avoid a dense, cakey texture.
- Line your baking pan with parchment paper to make it easier to remove the brownies after baking.
- Allow the brownies to cool completely before cutting to ensure clean, neat squares.
These lemon brownies are a perfect balance of sweet and tangy, offering a unique and refreshing take on a beloved dessert. Enjoy them as a midday treat, a party dessert, or a sweet ending to any meal. Their bright flavor and moist texture are sure to make them a favorite.
| Nutrition Facts | |
|---|---|
| Serving Size | 55 grams |
| Energy | |
| Calories 150kcal | 6% |
| Protein | |
| Protein 4.35g | 3% |
| Carbohydrates | |
| Carbohydrates 16g | 5% |
| Fiber 0.38g | 1% |
| Sugar 6g | 6% |
| Fat | |
| Fat 7g | 9% |
| Saturated 1.92g | 6% |
| Cholesterol 55mg | - |
| Vitamins | |
| Vitamin A 40ug | 4% |
| Choline 40mg | 8% |
| Vitamin B1 0.05mg | 4% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 0.23mg | 1% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 14ug | 3% |
| Vitamin B12 0.26ug | 11% |
| Vitamin C 1.16mg | 1% |
| Vitamin E 0.18mg | 1% |
| Vitamin K 0.58ug | 0% |
| Minerals | |
| Calcium, Ca 30mg | 2% |
| Copper, Cu 0.03mg | 0% |
| Iron, Fe 0.36mg | 3% |
| Magnesium, Mg 7mg | 2% |
| Phosphorus, P 66mg | 5% |
| Potassium, K 70mg | 2% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 180mg | 12% |
| Zinc, Zn 0.38mg | 3% |
| Water | |
| Water 24g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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