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.

Lemon Brownies 6

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.

Lemon Brownies 3

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

Lemon Brownie 10

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

You can follow me on Facebook or Twitter, or register your email address above left to receive posts as I publish them.

Lemon Brownies 8

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 🙂

Top mommy blog<<<<<< See this picture above left? Please click on it to register a vote for my blog. Ta 🙂


Double Chocolate Chip Cookies

Double Chocolate Chip Cookies 5

The cupboards are bare so thought I would track down a new cookie recipe for the kids lunch boxes tomorrow and came across this one in the old recipe books so gave it a whirl and they are seriously yum! The house smells of scrummy chocolately chocolateness and there possibly isn’t anything better than that! My son gives them a 10/10 and my husband said he could not possibly critique until he had eaten a few more…….so I take that as a good sign! 😉

The recipe is a simple one, I doubled it so the cookie jar will remain full for more than one day and I am really pleased with the result

Double Chocolate Chip Cookies 3


125g Butter, softened
1/3 Cup Caster Sugar
1/2 Cup Brown Sugar
1 Egg
1 teaspoon Vanilla
1 1/2 cups self raising flour
1/2 Cup Cocoa
3/4 Cup Chocolate Chips or Drops

Preheat Oven to 160C

Cream the butter, brown sugar and caster sugar until creamy and smooth, it is easier to use a food mixer for this.

Add the egg and vanilla and mix well.

Combine the self raising flour and cocoa and add to the mixture and blend well, fold in chocolate chips to finish.
Double Chocolate Chip Cookies 1

Grease a baking tray – or I lightly spray it and cover with baking paper – and roll tablespoon sized balls of mixture and add to tray – leaving an inch either side of dough. Gently press the ball with a damp hand – you can add chocolate drops to the top for added fanciness if you desire!

Bake for 13 minutes, the cookies will appear soft when you take them from the oven but they will firm up on standing.

Double Chocolate Chip Cookies 4

Cool slightly on tray then transfer to a wire rack to completely cool.

Store in an airtight container for up to 5 days.

Double Chocolate Chip Cookies 3

Thanks for stopping by, your likes and comments are always welcome. You can follow my blog either by email above, or Facebook and Twitter also, and check out the Sweet Treat tabs above for lots more cookie recipes and other tasty treats. 🙂

Top mommy blog If you like what you see here – please find this sign at the top left of my page, click on it and vote for me – can only do so once a day 🙂

Happy Baking 🙂


St Patrick’s Day – Honey Rice Bubble Crunch

St Patrick's Day Honey 2

To be sure, To be sure, St Patrick’s Day is not far away! So we are turning things green in the name of celebration in our house!

This recipe is super quick and easy to whip up using my Honey Rice Bubble Slice Recipe, check it out Here

You can either use it as a slice or use cupcake cases for something fun for a party.


125g Butter diced
125g Sugar
2 Heaped TBSP Honey – I use clover honey
4 cups Rice Bubbles
Green Food Colouring

Honey Rice Bubble Crunch 5


In a large sauce pan gently heat the butter, sugar and honey over a low heat.

Honey Rice Bubble Crunch 6

Be sure to scrape the sides occasionally so the sugar does not burn. Stir constantly to ensure it does not stick at the bottom until it begins to boil then with occasional stirring allow to boil for approx. 4 minutes. You will notice the colour and smell begins to change and the consistency becomes slightly sticky. Add your green food colouring at this stage – a few drops goes a long way.

St Patrick's Day Honey 1

Remove from the heat and add the Rice Bubbles and mix well. Pour mixture into a lined 20 x 20 slice pan and set aside or pop in fridge to cool.

Once almost cooled remove from pan and slice into desired size pieces. Alternatively use cupcake cases and spoon the mixture into them and set aside to cool – if you use a second spoon to scrape off the mixture you will save burnt fingers!

St Patrick's Day Honey 3

I hope you enjoy this fun easy recipe that has been modified for St Patrick’s Day. You can find me on Facebook to keep up to date with my yummy recipes and lots of fun activities for kids.

Have a super day! 😀

Weekend Brunch – Pikelets Recipe

Pikelets 8
I am sure every Kiwi has the Edmonds Cookbook and the Pikelet Recipe but thought I would share this one for my US friends & those where Pikelets are just an odd sort of pancake!

Pikelets are traditionally served with berry jam & cream – but honestly you can use any topping or spread you like – my kids will even use honey & peanut butter! They are thicker & smaller than pancakes and often served cold – although I try to keep mine a little warm and serve straight away – but you can also pop them in an airtight container to serve later in the day.

Pikelets 10

This is such a simple recipe & takes no time at all to whip up.


1 Cup plain flour
1 teaspoon baking powder
1/4 tsp salt
1 egg
1/4 Cup sugar
3/4 Cup Milk


Sift together the flour, baking powder and salt into a bowl (worth nothing I never sift anything – so it all goes in and a quick whisk is the best it gets!)

Pikelets 2

In another bowl beat egg and sugar until thick – I use my handheld electric beater but a food mixer or strong arm on a whisk will do the same thing.

Pikelets 1

The sugar & egg should form ribbons off the beater & be thick and pale in colour

Pikelets 3

Add this mixture with the milk to the sifted ingredients and mix until smooth. I then pour the mixture into a jug to make pouring the pancakes onto the pan easier.

Pikelets 4

Cook Tablespoonsful on a hot greased girdle (*see below for random fact) or non stick frying pan – I sometimes use a small amount of butter on a kitchen paper towel to lightly grease or cooking spray. Turn Pikelets over when bubbles start to burst on the top surface.

Pikelets 5

Cook both sides until golden. What I do next is something my Mum always did – not sure where she got the idea from! But I always lay a tea towel on a plate in half and lift the tea towel to add the pikelets to and cover again to keep them warm.

Pikelets 7

Serve the pikelets with a lovely berry jam and whipped cream – or maple syrup, marmite & peanut butter for the less posh amongst us!

Feel free to add crazy faces with sultanas or chocolate chips!

Feel free to add crazy faces with sultanas or chocolate chips!

This recipe makes 8-10, I usually double it. Great recipe to add food colouring too if you are needing green something for St Patrick’s Day!

Pikelets 10

I hope you enjoy this recipe as much as I have since I was a little girl.

(*) So a girdle – I had to double check my recipe – surely the mean griddle??? But no apparently not – in Scotland its called a girdle, in Ireland its a griddle & the Welsh call it a bakestone – well that’s what Google told me so what do you call it??

For more recipes & fun ideas for kids I would love for you to head over to My Facebook Page and hit LIKE – I upload something most days and would love to share with you more of my families ideas.

Hope you have a wonderful day, let me know how you get on with this recipe in the comments below – if you cannot see the comments – open the post & they should appear!

Enjoy 😀