1 cup all-purpose flour …………………...................................3/4 cup sugar
1/4 tsp Kosher salt …................……………….........………........2 eggs
1/2 cup (1 stick) unsalted butter, softened .....................1 tsp lemon extract
1 tsp baking powder
1 lemon or small orange (cut into quarters and pulsed in food processor until finely chopped ~ use 2 tsp of juice; reserve any leftover juice for the glaze)
Glaze
1 cup powdered sugar……………........................……….........up to 2 TB lemon/orange juice
1-2 tsp pulsed/chopped lemon or orange bits ...............1/4 tsp lemon/orange extract
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Preheat oven to 350°F. Grease/Spray 8” pan. Cut lemon/orange into quarters (including peel) and pulse in food processor (until very small pieces)
Beat the flour, baking powder, sugar, salt, and softened butter until combined.
In separate bowl, whisk together eggs, lemon bits, extract and lemon juice until combined. Pour into flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.
Pour into pan and bake for 17-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool about 5 minutes before glazing. Don’t over-bake, or bars will be dry.
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GLAZE: Whisk together powdered sugar, lemon extract and zest. Gradually whisk in lemon juice (1 tsp at a time), until smooth consistency. If you want a light glaze, or drizzle, add a little more lemon juice. Don't add as much lemon juice, if you want a thicker glaze (more like a frosting). Spread glaze over brownies