Delicious Lemon Brownies

Lemon Brownies 7

I love getting a bag of lemons given to me, our wee tree is getting there but only have 3 lemons from it so far! The next decision is what to make with them. A few months ago Pinterest was full of Lemon Brownie recipes, I was intrigued – I am a little slow on the uptake but I finally made them today and they are delicious! Lovely lemony smell filling the house and a lovely fresh alternative to our decadent chocolate brownie you will find elsewhere on my blog.

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In all I used 5 small lemons, you may need less – using both the zest and the juice – this recipe includes a lovely drizzly lemon glaze which adds to the taste and texture of the Yellowie (totally think it should be a word – if its not already I’ll claim it!) Different varieties of lemons have a different taste to both the zest and juice – Meyer lemons are often the most popular as they are not as tart, but any lemons will do.



3/4 cup Sugar
115g Butter
3/4 cup Plain Flour
1/4 tsp Salt
2 large eggs
2 Tbsp Lemon Zest
2 Tbsp Lemon Juice

Lemon Glaze

1 heaped cup Icing Sugar
4 tsp lemon zest
1/3 cup Lemon Juice (adding a little at a time)

Lemon Brownie 1


Pre Heat oven to 170C.

Prepare a 25 x 25 cm baking tin or slice pan with baking paper or grease well and set aside.

Prepare your zest (using smallest side of grater) and lemon juice and set aside.

Using an electric mixer cream the butter and sugar until pale and creamy (approx 2-3 minutes), add flour and salt and combine well.

In a separate bowl whisk together the eggs, lemon juice and lemon zest. Pour this into the flour mixture and beat at a medium speed until smooth and creamy – up to 2 minutes more.

Pour into the prepared baking pan and bake for 20-25 minutes (check at 20). The brownies edges should only just begin to go golden and a skewer in the centre will come out clean. Ensure you do not overbake it or it will be dry 🙂

Lemon Brownie 2

Prepare Lemon Icing Glaze once the slice has cooled completely.

In a small bowl add the icing sugar (sifted if required) lemon zest and slowly add the lemon juice until you get the desired consistency – should be able to pour easily but not too runny. You can do this glaze in two layers if you would like a thicker layer – simply allow a few minutes to set in between pouring next half of mixture.

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Cut into small squares and serve. Store in an airtight container.

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Thanks for stopping by to check out this recipe – look up the top of the page for my Sweet Treats Tab for more delicious recipes and lots of fun kids activities too.

Lemon Brownie 5

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Have a wonderful day – Happy Baking – I would love to hear your comments or let me know when you make it and how it turned out 🙂

Anna 🙂

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Feijoa Loaf …….. And Cake!

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We are inundated with feijoas this Autumn, we never know what sort of crop we will get from our trees but maybe the abundance of bees & wasps this year meant things did what they should!

Everything you ever wanted to know about feijoas can be found online – but here in NZ they are a pretty acquired taste – people either love them or hate them, and even those that love them do not always think they should then be used in baking!

Feijoa Loaf 2

As I received an extra bag of these from a local farm  I thought I best find some recipes to use – and came across this loaf in a few different places online, no idea where the original is from but it has been around for years. I put my own spin on it and a few modifications to make it even nicer.

I doubled this recipe and made it as both a loaf and a cake with lemon icing – then took it to a few taste testers and the general consensus was the cake with lemon icing was nicer – but then my kids and husband prefer the loaf and both were enjoyed at a recent coffee morning.

It is best to use really ripe fruit as I think it will add more flavour – be generous with the fruit portions for extra yumminess.


1 heaped cup peeled and sliced feijoas – riper the better
1 cup boiling water
1 cup sugar
50g butter
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 egg, beaten
Walnut Pieces (Optional) I used half a cup, gave a lovely texture and taste


Heat Oven to 180C

Prepare loaf pan with cooking spray or line with baking paper (I also cooked the cake in a ring tin).

In a saucepan add the feijoas, boiling water, sugar, butter and heat until boiling, then gently boil for 5 minutes, remove from heat and allow to cool.

Feijoa Loaf 3

Carefully stir in the dry ingredients, egg and walnuts if using.

Mix until dry ingredients are just moistened, pour into prepared tin and bake. The original recipe stated to bake for 45-60 minutes – mine was done in 30, so do check after 25 minutes to assess cooking times in your oven. The loaf is ready when it springs back to the touch, and a knife or skewer comes out clean.

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Allow to cool slightly then remove to a cooling rack. I iced the cake with a lemon icing which was a nice contrast to the delicate flavour of the cake. Was my basic vanilla icing, but with lemon used to moisten instead of water, could also add some fresh lemon zest. Serve the loaf in thick slices with butter.

Store in an airtight container for up to 4 days.

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There will be more Feijoa recipes coming your way – this was nice but I am sure there are more around for me to test.

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Have a super day, 🙂