Lemon Brownies
Lemon meets chocolate in these ooey, gooey brownies inspired by the book "Ways to Make Sunshine".
Servings: 24
Ingredients
- 1 egg
- 2 egg yolks
- 1/2 cup sugar
- 1/2 cup lemon juice
- 1-2 tbsp cornflour/corn starch (Add enough that it thickens the lemon curd. More may be needed.)
- 9 tbsp butter
- 3/4 cup chocolate chips
- 2 eggs
- 1 cup sugar
- 1/4 cup cocoa
- 1/2 cup flour
- 1/4 tsp salt
Instructions
- Prepare the lemon curd: Whisk egg, egg yolks, sugar, lemon juice and cornflour (corn starch) in a saucepan until smooth over low heat. Keep whisking continuously until thickened. Remove from heat and let rest.
- Prepare the brownies: Preheat oven to 175°c (350°F). Line a 20x20 cm (8x8 inch) pan with parchment. In another saucepan over low heat, melt the 9 tbsp of butter. Add the eggs, sugar, and chocolate chips, and whisk together until melted. Add the cocoa powder, flour and salt and fold in using a spatula, until incorporated.
- Pour the brownie batter into the pan. Using a spoon, pour small heaps of lemon curd onto the brownie batter. With a wood skewer, swirl the batter for a marbled look.
- Bake for 20-30 min or till brownies begin to crust and crack, but still moist inside. Let cool and serve. Keep brownies in a closed container in the fridge for up to a week.