Lemon Spice Brownies

Lemon Spice Brownies are amazing

This is one of those recipes that was a niggling thought in the back of my mind for a while.  Brownies are kind of a big deal for me.  I love the crispy edges, the chewy centers, the richness, and the texture.  And usually, the chocolate.  But what if I could make a bar-type cookie that kept all the best things about brownies, but with a different flavor?  There are lots of recipes for Blondies on here too, but none of them were quite what I wanted either.  Only Lemon Spice Brownies would do.

It took quite a few tries to get them the way I imagined they could be and if you’ve kept up with my blogging over the years, you might even remember seeing a similar recipe back in 2008.  This recipe is considerably updated from that one and I can tell you that it was some pretty delicious research to get them just right.

Brown sugar is key

Brown sugar is quite different from regular granulated [here in the US] or castor [lots of other countries] sugar.  It is more hydroscopic for one thing, which means it attracts and holds on to more moisture.  Moisture in a baked thing is partly the reason for chewiness.  Plus, brown sugar is deeper and richer in flavor.  It is a must in this recipe.

The “spice” part is important too, of course.  Ground ginger and ground cardamom are the choices I settled on, because of their richness and how nicely they go with the lemon flavor.  Toasted pecans are the perfect crunch, though they can be left out if you’re baking for someone with nut allergies. If you don’t have any pecans on hand, you could use toasted walnuts or even toasted almonds.

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Lemon Spice Brownies

Author: Donalyn

The Lemon Spice Brownies are chewy, rich and so lemony!

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings: 10 servings

Equipment

• 7 x 11 baking dish
• 8 inch square baking dish This will also work

Ingredients

• 4 ounces butter, melted melted
• 1 cup packed light brown sugar
• 1 large egg
• grated zest from 2 lemons
• 1 cup all-purpose flour
• 1/2 cup toasted pecans, divided
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cardamom
• 1/2 teaspoon ground ginger
• 1/4 teaspoon allspice

Instructions

• Generously butter a 7 x 10 inch pan, or the equivalent, preheat oven to 350℉.
• In a medium bowl, blend brown sugar into melted butter [I use a wooden spoon].
• Stir in egg and lemon zest.
• Measure the remaining ingredients into the same bowl, except for 2 tablespoons of the pecans, and mix until uniformly combined.
• Scrape batter into baking dish and spread evenly.
• Sprinkle reserved 2 tablespoons pecans over the top of the batter.
• Bake for about 20 to 25 minutes, until top is nicely browned and a toothpick inserted near the center comes out with maybe just a few moist crumbs, but no wet batter.
• Cool on a rack and slice 1 inch by 3 inch bars. Keep tightly sealed at room temperature for up to a week.

Notes

These can be stored at room temperature for several days.  For longer storage, refrigerate or freeze.  Bring them back to room temperature for the best texture.

You will have some lemon juice left over, so you can make Lemon Chive Vinaigrette with that.  You might be tempted to mix it into the batter, but trust me – don’t do that.  It will make the batter separate and they won’t bake into the brownies you see here.  You could consider mixing that lemon juice with some 10X or Confectionary Sugar and make a drizzle to top the brownies with.  If you want to be totally over the top that is.

Look at that lemony chewiness – you’re going to love these!