Lemon Brownies

1 C unbleached all-purpose flour
1 C granulated sugar
1/2 tsp salt
2/3 C unsalted butter, softened to room temperature
2 large plus 1 large egg white, room temperature
1 T plus 1/2 tsp freshly grated lemon zest
2 T plus 2 tsp freshly squeezed lemon juice

Lemon Icing Glaze
3/4 C confectioner’s sugar, sifted
1 T plus 1 tsp freshly squeezed lemon juice
2 1/2 tsp freshly grated lemon zest

Let the butter and eggs sit at room temperature. Preheat oven to 350 degrees and lightly grease a 9 x 9-inch baking pan with cooking spray or butter. Cut and lay a piece of parchment in the pan overhanging a few inches on each side. Using the electric stand mixer with the paddle attachment or a handheld mixer and a large bowl, stir together the flour, sugar, and salt. Add the butter and mix until well combined on medium-low speed, beating at high speed will incorporate too much air. In a separate small bowl, whisk the eggs, lemon zest and juice together. Pour into the butter-flour mixture. On low-speed mix until well blended and smooth, scraping down the sides of the bowl with a rubber spatula. (Do not mix on high speed because this will add too much air). Pour mixture into prepared baking pan and smooth the top. Bake for 25 minutes, until golden brown around the edges and firm to the touch in the center. (Don’t overbake or the brownies will be dry). Transfer to a wire rack to cool for at least an hour. In a medium bowl, whisk together confectioner’s sugar, lemon juice and zest until smooth and creamy. Pour glaze over cooled brownies and put in refrigerator to set before removing from pan and cutting, at least an hour or overnight.

Tips
Important to have butter and eggs at room temperature.
DO NOT overbake; they will become dry.
Double the recipe: If doubling the recipe, start with baking for 25 to 30 minutes.