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Lemon Cream Cheese Brownies


Lemon Cream Cheese Brownies



For the Brownies:

3/4 container all-purpose flour

3/4 glass sugar

1 adhere relaxed salted butter


3/4 glass cream cheese, softened

2 eggs

3 tablespoons lemon juice

3-4 drops yellow nourishment coloring (discretionary for that dynamic look)

For the Icing:


2-3 tablespoons lemon juice

1 glass powdered sugar

Yellow sprinkles (discretionary, for garnish)

Lemon Cream Cheese Brownies


Lemon Cream Cheese Brownies new york times recipes




Preheat and Prep: Start by preheating your broiler to 350 degrees Fahrenheit (175 degrees Celsius).

Get ready an 8×8 preparing dish by lining it with material paper and gently splashing the sides with

non-stick cooking spray.

Mix Dry Fixings: In a blending bowl, combine sugar and flour.


Add Butter and Cream Cheese: Blend in the mellowed butter and cream cheese until velvety and


Incorporate Eggs and Lemon: Include the eggs, lemon juice, and yellow nourishment coloring; blend

until equally incorporated.

Bake: Pour the hitter into the arranged dish and smooth the beat with a spatula. Prepare for 20


Cool: Let the brownies cool in the container for around 30 minutes.

Mix Icing: Plan the icing by whisking together powdered sugar and lemon juice until smooth. Alter

consistency as needed.


Decorate: Spread the icing over the cooled brownies and include sprinkles if desired.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Add up to Time: 65 minutes (counting cooling) |

Servings: 9

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