One pouch of your favorite brownie mix
2 eggs, room temperature
1/3 cup fresh squeezed lemon juice
1 T vodka
1/3 cup melted butter (5-1/2 T)
Zest grated from three lemons
Zest sliced from lemons for garnish
Preheat your oven to 325. Grease the pan with butter and dust with cocoa powder.
Soak the grated lemon zest in vodka half an hour to get the lemon oil out, then squeeze it in cheesecloth. Discard the zest and reserve the lemon-oily vodka.
Beat the eggs until very fluffy (about 1 minute). Add the lemon juice and zest and beat another minute. Stir in the melted butter.
Add all this liquid to the brownie mix and mix with large, gentle, slow strokes until just moistened (about 10 strokes).
Bake 40 to 45 minutes. Remove promptly and allow to cool.
12 oz. 60% cacao chocolate chips
Juice of two lemons, fresh squeezed and strained to remove pulp and seeds
Place the chocolate chips and lemon juice in a microwavable bowl and nuke in 20-second bursts, stirring after each burst, until chocolate chips are completely melted and mixed with the lemon juice.
You can pour the icing over the still-warm cake if it’s runny enough. If you have extra icing, refrigerate the cake a few minutes and then pour more icing over it, until you have used up your icing.
Garnish with curls of lemon zest.
PS, a secret: everything I cook tastes amazing, but I am no good at all at presentation. When I make this brownie cake, it looks as though the dog sat on it. At best. So you’ll have to imagine how it looks. Your imagination works better than my best efforts.
Surprisingly, chocolate appears in only a few of my books. The one that comes to mind here is Coed Demon Sluts: Melitta. Delilah, recruiter for the succubus team, visits Melitta in the mental ward and brings her some all-important calorie rations in the form of fancy chocolate bars. Find a sample download here, or pick her up at your favorite store: Amazon, Kobo, iTunes, Book View Cafe, or Nook.