Lemon brownies
These lemon brownies combine zesty lemon flavors with a moist, chewy texture, enhanced by cream cheese frosting. Made with wholesome ingredients like Greek yogurt and flaxseed oil, they're a delicious and slightly healthier treat.
Cook time 20 min
Prep time 15 min
Ingredients:
2 cups all-purpose white wheat flour1 tsp stevia leaf sweetener
1/2 tsp salt
1 tsp baking soda
4 eggs
1/2 cup greek yogurt
6 tbsp flaxseed oil
1 tbsp lemon zest
4 tbsp lemon juice
8 oz cream cheese
1 cup powdered sugar
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.
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.
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.
Lemon brownies FAQ:
Bake the lemon brownies in a preheated oven at 350°F (175°C) for 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Store leftover lemon brownies in an airtight container in the refrigerator for up to 5 days. Make sure they are completely cooled before sealing to maintain texture.
Yes, you can substitute Greek yogurt with an equal amount of plain yogurt or sour cream. However, if you prefer a dairy-free option, a plant-based yogurt can also work.
A 9x13 inch baking pan is recommended for this lemon brownies recipe. This size allows for even baking and proper texture.
This recipe doesn't include cocoa or chocolate; it's centered around lemon flavor. For an added chocolate twist, consider drizzling melted dark chocolate on top after cooling.
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.
Nutrition per serving
20 ServingsCalories 150kcal
Protein 4.35g
Carbohydrates 16g
Fiber 0.38g
Sugar 6g
Fat 7g
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