Lemons are in season and this simple melt and mix recipe creates the perfect brownie with a cool citrus kick to it. Makes 12 generous size bars.
- 200g plain flour
- 1/2 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1/2 tsp salt
- 250g unsalted butter, cut into large cubes
- 250g caster sugar
- 1 tsp lemon zest
- 1 tsp orange zest
- 100ml fresh lemon and orange juice
- 3 eggs
- Icing sugar, to serve
Preheat oven to 175C. Line a 20 cm square cake tin with baking paper, allowing some overhang.
Sift the flour, baking powder, bicarbonate of soda and salt together and set aside.
In a medium saucepan, add the butter, sugar, citrus zest and juice and melt over a low heat until the sugar has dissolved. Allow to cool slightly then mix in the eggs with a hand whisk. Add the egg mixture to the dry ingredients and whisk lightly to combine. Transfer mixture into prepared cake tin and cook in the middle shelf for 35 minutes until golden brown, with the edges shrinking slightly away from the sides.
Remove from oven and allow to cool completely before removing from the tin. Dust with icing sugar and slice into bars. Enjoy!