Make and Take Series: Lemon and Chocolate Checkerboard Brownies

Mrs. Fields Secrets Checkerboard Brownies
The Make and Take Series is all about fun foods to take on the go to your summer parties and potlucks. (Try my Greek-style Potato Salad and Spinach Artichoke Dip) Today’s recipe is big flavor and big presentation and so much simpler than it looks. A checkerboard of cake-y lemon and chocolate brownies that are cut into bite-sized pieces and ready to wow. I also love the combination of smooth chocolate with tangy lemon. (Try eating two at once. It’s divine.)

To create the checkerboard, make both recipes and allow to cool entirely before cutting into 1-inch squares and arranging in a checkerboard on your serving tray.

Lemon Brownies

1 1/2 cups flour
1 1/2 cups sugar
1/2 teaspoon salt
1 cup butter, softened
4 eggs
juice of 1 lemon
zest of 1 lemon

Preheat oven to 350 degrees. Prepare a 9×13 baking dish with butter or non-stick spray. In a large mixing bowl, stir the flour, sugar and salt together. Add the softened butter and mix until you have a thick, combined dough (almost like a sugar cookie dough). In a separate bowl, whisk the eggs, lemon juice, and zest together, then add to the flour mixture. Mix for several minutes on medium speed until batter becomes light and fluffy. Transfer batter to the baking dish and spread evenly. Bake for 30 minutes. Remove and allow to cool for 10 minutes before adding glaze. (Recipe below.)

Lemon Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest

Whisk all ingredients together until smooth and creamy. Pour evenly over still-warm brownies, using a spatula to reach all four corners of the pan. Allow brownies to cool to room temperature before cutting and serving.

Chocolate Brownies

1/2 cup butter
1/2 cup water, boiling
1/8 cup cocoa
1 cups sugar
1 cups flour
1/8 teaspoon salt
1/4 cup buttermilk
1 eggs
1/2 teaspoon baking soda
1/2 teaspoon vanillaDirections
Preheat oven to 350 degrees. In a mixing bowl, stir flour and sugar together. In a small mixing bowl, whisk buttermilk, egg, baking soda and vanilla. Melt butter in a small saucepan over medium heat. Add cocoa and stir until smooth and completely combined. Pour in boiling water, stir, and remove from heat. Add chocolate mixture to flour mixture and stir until smooth. Allow to cool for at least 2 minutes before mixing in egg mixture. Pour into a non-greased 9×13 brownie pan and bake for 15-20 minutes, or until center of brownies is porous and fluffy. Allow to cool for 5-10 minutes before topping with chocolate icing.

Chocolate Frosting
1/2 cup butter
1/4 cup cocoa
1/4 cup plus 1 tablespoon milk
1/2 pound powdered sugar
1/2 teaspoon vanilla

Melt butter in a saucepan over medium heat. Add cocoa and stir until smooth. Pour in the milk and vanilla, stir. Add powdered sugar and stir until there are no lumps. Pour and spread evenly over still-warm brownies.

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