Lemon Brownie Bars

• "Brownie" Batter
• 3/4 cup all-purpose flour {King Arthur All-Purpose Flour}
• 3/4 cup Splenda
• 1/4 teaspoon salt
• 3 tbsp. plus 1 tsp. unsalted reduced calorie butter, melted
• 2 large eggs + 1 egg white
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice
• Tart Lemon Glaze
• 1 rounded cup Splenda
• 4 tablespoon lemon juice
• 8 teaspoons lemon zest

1. Preheat oven to 350u0b0F. Grease/Spray an 8-by-8-inch baking dish with butter/cooking spray and set aside.
2. Zest and juice two small/large lemons; set aside. {whatever you have}
3. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
4. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.
5. Pour into baking dish and bake for 23-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing. Do not overbake, or the bars will be dry. {even with the yummy glaze}
6. When brownies are cooled completely, make the glaze...sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. Spread 1/2 the glaze over the brownies with a rubber spatula. Let glaze set. Spread the remaining glaze over the bars, and let it set. This glaze does not harden like most. Cut into bars, and serve!

batter, flour, splenda, salt, unsalted reduced calorie butter, eggs , lemon zest, lemon juice, lemon glaze, splenda, lemon juice, lemon zest

Taken from www.epicurious.com/recipes/member/views/lemon-brownie-bars-51938201 (may not work)