Jen Dornfeld's Chocolate Lemon Brownie Cake

A powerful taste experience in one lemon-and-dark-chocolate layer

Cake

  • One boxed brownie mix
  • 2 eggs, room temperature
  • 1/3 cup fresh squeezed lemon juice
  • 1/3 cup melted butter
  • Zest grated and minced from three lemons

Preheat oven to 325°F. Grease pan and dust with cocoa powder.

Beat the eggs until very fluffy, about 1 minute. Add the lemon juice and zest and beat another minute. Add brownie mix and butter and mix until just moistened, about 40 strokes.

Bake 40-45 minutes.  Remove promptly and allow to cool.

Icing

  • 12 oz. semisweet chocolate chips
  • Juice of two lemons, fresh squeezed and strained to remove pulp and seeds

Place chocolate chips and lemon juice in a microwavable bowl and nuke in 10-to 20-second bursts, stirring after each burst, until chocolate chips are completely melted and mixed with the lemon juice.

You can pour this icing over the still-warm cake. If you have extra icing, refrigerate the cake a few minutes and then pour more icing over it, until you have used it up. Or just eat it with a spoon.

You can also split the brownie mix into two pans to bake two shallow layers.  Frost between the layers.

Garnish with curls of lemon zest.

 

 

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