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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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While on vacation this summer I enjoyed the book Chocolate Chip Cookie Murder by Joanne Fluke. Not only was the plot a fun read but the author interspersed some good recipes throughout the book. This is one of the recipes. I want to forward the book to my Zaar Used Media Swap partner today and I am posting the recipe here so I can try it later. The author did not indicate the serving size, prep time, etc. so I am guessing. I will update after I make the recipe. Prep time does not include cooling time. Ingredients:
2 cups flour |
1 cup butter, cold |
1/2 cup powdered sugar |
4 eggs, beaten (just whip them with a fork) |
2 cups white sugar |
1/2 cup lemon juice |
1 teaspoon lemon zest (optional) |
1/2 teaspoon salt |
1 teaspoon baking powder |
4 tablespoons flour |
Directions:
1. Preheat over to 350 degrees, rack in middle position.
2. Grease a 9 x 13 pan.
3. Cut each stick of butter into eight pieces.
4. Zoop it up with the flour and powdered sugar in a food processor until it looks like coarse cornmeal (just like the first step in making a piecrust).
5. Spread it out in a greased 9 x 13 pan and pat it down with your hands.
6. Bake at 350 degrees for 15 to 20 minutes or until golden around the edges.
7. Remove from oven - but don't turn the oven off!
8. Mix eggs with white sugar.
9. Add lemon juice & zest if you want to use it.
10. Add salt and baking powder and mix.
11. Add flour and mix thoroughly. (This will be runny - it's supposed to be.).
12. Pour this mixture on top of the pan you just baked.
13. Stick it back into the oven.
14. Bake at 350 degrees for another 30-35 minutes.
15. Remove from oven and sprinkle on additional powdered sugar.
16. Let cool thoroughly and cut into brownie-sized bars.
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