I need lots of sunshine in my life. And when the actual sun isn’t present, which is frequent here in Michigan, I turn to Mom. She is my sunshine when that big star in the sky is hidden behind clouds and snow and other yucky things or when even at its brightest, said star isn’t enough.
My life is unique, unlike no one else’s and in flux constantly as I wade my way through the turbulent waters and try to find my place in the world. Luckily, I’ve been blessed with a mom who stands by me no matter what.
She comforts me when I’m crying about things big and small. She helps me come up with ideas for my writing. Seriously, she should get a job as an editor. She bakes and cooks with me and does the dishes, even when she doesn’t want too. She goes shopping with me, and every once in awhile buys things on a whim.
She tells me things are going to work out and all my dreams will come true (or at least some of them) when I can’t see that ever happening. I imagine she sometimes doubts it too, but she never tells me. And most of all, she loves me. The love of a mom is a powerful thing, more powerful than even the sun sometimes.
I know my life and Mom’s life haven’t turned out in the way we hoped as of late, but I won’t give up and things will get better. One day soon, maybe I can take some of the pressure off of Mom and be the sun in our worlds. She can take over as the moon.
When Mom needs a little extra sunshine, we love to make lemon desserts together. These Lemon Brownies were one of our favorites. I’ve made Orange Brownies before, but they were more like orange cake. These are definitely brownie like. They are rich, dense, and almost gooey in the center. The lemon flavor shines through and the glaze, applied when warm, melts in, intensifying that gooey brownie-ness.
Celebrate Mom all the time, but make today extra special with these Lemon Brownies!Print
- 1 ½ cups all-purpose flour
- ½ teaspoon kosher salt
- 2 sticks unsalted butter
- 1 ½ cups granulated sugar
- Zest of 1 lemon
- 4 large eggs
- 2 tablespoons fresh lemon juice
- 2 cups confectioners’ sugar
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice, plus more as needed
- Preheat oven to 350 degrees F. Butter an 8 inch square pan.
- In a large bowl, cream butter, sugar, and lemon zest until light and fluffy. I did this by hand, but a hand or stand mixer would work as well. Beat in eggs one at a time. Stir in the lemon juice, followed by the flour and salt. Mix until just combined.
- Bake for 35-45 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Toward the end of baking time, prepare the glaze. In a medium bowl, whisk together sugar, lemon zest and juice. Add more sugar or juice as necessary until a thick, but pourable glaze is formed.
- Poke holes in the brownies with a toothpick and spread the glaze on top. Cover the whole thing. Allow to cool completely in pan before cutting and serving.
- Bars may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave 30 seconds.
Recipe adapted from Foodista
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Don’t forget to check out the other Sunday Supper dishes!
- Ginger Shandy by Nosh My Way
- La Vie en Rose by Culinary Adventures with Camilla
- Momma’s Mimosa by Our Good Life
Starters and Salads
- Cheese Bread by Ninja Baker
- Classic Basil Pesto Crostini by Cooking Chat
- Fennel and Radish Citrus Salad by Tasting Page
- Healthy Ham Salad Minis by Momma’s Meals
- Pate with Spiced Pears by The Joyful Foodie
- Pesto Pasta Salad by Peanut Butter and Peppers
- Super Sunny Dutch Oven Sourdough by What Smells So Good?
- Blackberry Almond Mascarpone Stuffed French Toast by The Crumby Cupcake
- Broccoli Cheddar Frittata with Tomatoes by The Wimpy Vegetarian
- Chicken and Pepper Rice with Fried Egg by Family Foodie
- Chicken Tajine with Prunes and Almonds by The Petit Gourmet
- Coriander Salmon with Capered Green Beans by Cosmopolitan Cornbread
- Dutch Baby Pancake by Curious Cuisiniere
- Goat Cheese Scrambled Eggs and Ramps in Puff Pastry by The Girl In The Little Red Kitchen
- Mimosa Waffles by Sew You Think You Can Cook
- Mushroom Manchego Cream Filled Crepes by Lifestyle Food Artistry
- Parmesan Crusted Chicken with Arugula Salad by Casa de Crews
- Smoked Salmon & Shaved Asparagus Gruyere Quiche with a Pine Nut Crust by Simply Healthy Family
Treats and Sweets
- 5 Favorite Pancake Toppings by Sunday Supper
- Angel Food Cakes in a Jar by Hezzi-D’s Books and Cooks
- Black Cow Cupcakes by Cindy’s Recipes and Writings
- Blueberry Breakfast Cake by Noshing With The Nolands
- Bourbon Peach Frozen Yogurt by Food Lust People Love
- Cherry Cheesecake Pastry Braid by The Redhead Baker
- Crustless Creamy Blueberry Swirl Cheesecake by Magnolia Days
- Deluxe Salted Caramel Turtle Sundae by The Weekend Gourmet
- Gluten Free Strawberries and Cream Cake by Cupcakes & Kale Chips
- Lemon Blackberry Mini Tarts by Life Tastes Good
- Lemon Brownies by Pies and Plots
- Lower Fat Peach Cheesecake by Food Done Light
- Mini Chocolate Marshmallow Bombe Soufflé by Nik Snacks
- Mini Lemon Almond Cupcakes by Caroline’s Cooking
- Nutella Cheesecake Shooters by Fantastical Sharing of Recipes
- Pavlova by The Freshman Cook
- Perfect Chocolate Cupcakes by That Skinny Chick Can Bake
- Raspberry Mascarpone Mini Tarts by Palatable Pastime
- Rose Apple Custard Tart by Jane’s Adventures in Dinner
- Soft-Baked Lemon Coconut Cookies by One Sweet Mess
- Steamed Strawberry Coconut Poke Cake by Wallflour Girl
- Sunshine Lemon Cake Pop Bouquet by A Day in the Life on the Farm
- Triple Chocolate Layer Cake by Take A Bite Out of Boca
5 Favorite Pancake Toppings by Sunday Supper
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