SKINNY LEMON BROWINES WEIGHT WATCHERS

YOU’LL NEED:

1/2 C. all purpose flour
1/4 C. whole wheat pastry flour
1 Stick butter, softened
2 Large or extra large eggs
3/4 C. super fine sugar or granulated sugar
2 Tbsp. lemon fresh lemon juice
1 1/2 Tbsp. lemon zest
1/4 Tsp. Kosher or sea salt
1/4 Tsp. baking soda
1/4 Tsp. baking powder
1/2 Tsp. vanilla extract
Lemon glaze:
1/2 C. sifted powdered sugar
2 Tbsp. fresh lemon juice
1/2 Tsp. cold water if needed
Lemon zest for sprinkling on top

HOW TO MAKE:

1-Preheat oven to 340 degrees. Mist a non stick 8 or 9 inch square pan with cooking spray. Set aside.
2-In a large mixing bowl, beat with a hand held mixer or stand mixer, the softened butter with the sugar until fluffy. Add the eggs one at a time until well incorporated. Add the lemon juice and zest and mix just until combined.
3-In a separate bowl, whisk together the flour, salt, baking soda and baking soda. Add the flour mixture into the wet ingredients and beat at medium speed for about 1 to 2 minutes until nice and creamy.
4-Pour batter into prepared pan and bake for about 20-24 minutes. Try not to over bake. The edges will turn lightly golden brown. A toothpick should have moist crumbs. Let cool on a wire rack for at least 20 minutes.
5-While cooling, prepare the glaze and then spread over the brownies and sprinkle on the zest. Cut into 16 brownies and enjoy!

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