INGREDIENTS
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
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Line an 8” square baking dish with parchment paper and spray with cooking spray so that the brownies lift out easily.
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Preheat the oven to 350 degrees.
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With a hand mixer, combine the cake mix, pudding, lemon juice, eggs, and lemon zest in a medium sized mixing bowl.
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Pour batter into the prepared pan and spread evenly.
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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).
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Remove from the oven and let cool in the pan for 10 minutes.
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Lift the parchment paper out of the pan and cool completely.
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Cut brownies into squares and make the glaze.
FOR THE GLAZE:
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combine the powdered sugar and lemon juice together until smooth.
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Drizzle over brownies and sprinkle with lemon zest.
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ENJOY!
