Quick take; too many lemons in the fridge. Searched recipes on my favorite blogs. Came across this Lemon Brownies recipe from Wicked Good Kitchen. Faced my baking insecurities. Worked really hard on being precise with measurements and directions. Ended up with the truly most amazing “Best Ever” lemon brownies and a token of baking confidence in my pocket.
If you have been here before you already know I’m not a good baker. No matter how hard I try, the baking stars seem not to align for me. So I was ecstatic when this recipe turned out as one of the best things I’ve ever baked!
Well, maybe not all stars were aligned. My glaze for the brownies looked great but tasted horrible. I blame the confectioned sugar that, although not expired, tasted like plastic. It has happened to me before and, according to Google, it happened to many other people too. So I dumped the glaze and the confectioned sugar, dust off my apron and got creative.
I made this simple Brazilian “calda” (syrup):
- All tablespoons (5 sugar/2 lemon juice/2 water)
- Combine in a small saucer/pan and cook until transparent and thick (about 6 minutes)
- Spread over the baked brownies and let it sit until hard (We didn’t wait but if you do know that these brownies were even better the next morning)
Once the syrup dried it formed a beautiful sugary crust with a moist layer underneath that complemented the lemon brownies so perfectly.
Big shout out to Stacy from Wicked Good Kitchen. Thank you! I love this recipe and your blog!