A powerful taste
experience in one lemon-and-dark-chocolate layer
- One boxed brownie mix
- 2 eggs, room temperature
- 1/3 cup fresh squeezed lemon juice
- 1/3 cup melted butter
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.
- 12 oz. semisweet chocolate chips
of two lemons, fresh squeezed and strained to remove pulp and
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.