Yields: 9 Brownies
Brownies:
1 15.25 oz box of yellow cake mix I used Betty Crocker
1 box lemon instant pudding
1/3 cup lemon juice
2 large eggs
1 teaspoon lemon zest
Glaze:
1 cup powdered sugar
1 tablespoon lemon juice add a few extra drops if needed for desired consistency
Lemon zest for garnishing optional
Instructions :
– Line an 8” square baking dish with parchment paper and spray with cooking spray so that the brownies lift out easily.
– Preheat the oven to 350 degrees.
– With a hand mixer, combine the cake mix, pudding, lemon juice, eggs, and lemon zest in a medium sized mixing bowl.
– Pour batter into the prepared pan and spread evenly.
– Bake for 22-24 minutes or until a toothpick can be inserted in the center and come out clean or with only crumbs (no wet batter).
– Remove from the oven and let cool in the pan for 10 minutes.
– Lift the parchment paper out of the pan and cool completely.
– Cut brownies into squares and make the glaze.
For the glaze:
combine the powdered sugar and lemon juice together until smooth.
Drizzle over brownies and sprinkle with lemon zest.
ENJOY!
