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Zesty Lemon Brownie Pie

A delightful dessert combining the rich fudginess of brownies with a refreshing lemon twist, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the brownie base
  • 1 cup unsalted butter Can substitute with coconut oil for a dairy-free version.
  • 2 cups sugar Can reduce to 1.5 cups for a less sweet option.
  • 4 large eggs Can use flax eggs for a vegan alternative.
  • 1 teaspoon vanilla extract Pure vanilla extract is best.
  • 1 cup all-purpose flour Whole wheat flour can add a nutty flavor.
  • 1 cup cocoa powder Dutch-processed cocoa creates a smoother flavor.
  • 1/2 teaspoon salt Omit if using salted butter.
For the lemon flavor
  • Zest of 2 lemons Use organic lemons for the best zest.
  • 1/4 cup fresh lemon juice Bottled lemon juice works, but fresh is best.
For finishing
  • Powdered sugar for dusting (optional) For a lovely finishing touch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch pie pan.
  2. Melt the butter and mix it with the sugar until well-blended.
  3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
Mixing
  1. In another bowl, mix the flour, cocoa powder, and salt, then gradually add it to the wet mixture.
  2. Fold in the lemon zest and juice.
Baking
  1. Pour the batter into the prepared pie pan and spread evenly.
  2. Bake for 25-30 minutes, checking for doneness with a toothpick.
  3. Allow the pie to cool before dusting with powdered sugar if desired.

Notes

Serve with whipped cream or fresh berries for an exquisite finish. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.