Pinter-MESS: Lemon Brownies That Went From Bad To Worse

Pinter-Mess: Lemon Brownies As we’ve learned here at The PinterTest Kitchen before, sometimes a recipe turns out to be a huge Pinter-Mess regardless of how good it sounds or looks. Remember my chocolate and caramel microwave mug cake? or Allison’s nasty jello cookies? Those both were just plain bad.

Back when our Mom first signed-up for Pinterest, I was showing her the basics of how everything worked and we found a pin for Lemon Brownies. They looked really good (and maybe they somehow did turn out awesome for the person that posted it on Becky Charms) but they turned out to be just a Pinter-Mess for me!

The recipe called for these ingredients:

Lemon Brownies Ingredients

Isn’t it odd how FEW ingredients this recipe calls for? Not even baking powder or baking soda. I think somewhere in my mind I was thinking that I should turn around and back away from the baking supplies, but I ignored that thought and kept going.

I started by beating together the dry ingredients and the butter, as instructed.

Combined Dry Ingredients for Lemon Brownies

It was at about this point that my mom (Sharon) got home from work and was trying to hurry me up because I was in the kitchen and she wanted to make dinner.

Next the recipe instructed to zest and juice the lemons, then combine them with the eggs. Then add that mixture to the butter, flour, sugar, and salt mixture. Pour the batter in a greased 8×8 baking pan and Bake for 23-25 minutes at 350 degrees.

I was in that much of a rush at this point that I forgot to take a picture of the finished batter before it went in the oven! But don’t be disappointed dear readers, because this is a Pinter-Mess after all. But I did remember to take one of the bars once they came out of the oven:

Baked Lemon Brownies

The bars looked kinda sad at this point… brown on the edges and not even that yellow. I mean you’d expect lemon brownies to be really yellow right? I sure did.

Once cool, make the glaze to spread over top.

Lemon Brownies with Glaze

The ratio of lemon juice to powdered sugar the recipe called for was way off. It took a ton of extra powdered sugar to get a good consistency. And boy was it tart! Now my mom and I loved lemon, but man was that too much lemon in that glaze. Upon further inspection, I found that the pinned recipe I was using gave credit to Bakergirl and Rita’s Recipes for the basic recipe. However the ratio of the icing ingredients was drastically different there compared to what I had printed out. Maybe those versions of the brownies would turn out better…

It’s funny. The glaze turned out way too lemony and the actual brownie part of it wasn’t lemony at all. It seems that when lemon is baked into something, it loses flavor. So if you plan on trying out this recipe for yourself, definitely add more lemon to the brownie batter. I on the other hand will not be trying these again..

Did I mention that my Dad was driving us crazy in the kitchen the whole time we were making the glaze?

Dad Picking On Us In The Kitchen

He wanted to ‘help’. Normally, I’m all up for help in the kitchen, but he ended up just picking on us the whole time. We finally sent him outside to work and I took him a lemon brownie out when they were ready.

Lemon Brownies

Even my camera doesn’t want to focus on these lemon brownies any longer. One things for sure, this recipe will not be going in my cookbook anytime soon.

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Jessica is a co-founder here at The PinterTest Kitchen. She also works doing graphic design and marketing for Pine Creek Structures and does freelance graphic work in her free time.

3 thoughts on “Pinter-MESS: Lemon Brownies That Went From Bad To Worse

  1. Wow, that’s a bummer that yours didn’t turn out amazingly, lusciously, lemony delicious..

    Accepting that you had a sad turnout, I’m just wondering where your lemon zest is in the glaze? From the pics, it just looks like a runny mess..

    In addition, the BC recipe for the brownie calls for both lemon juice AND lemon zest for the batter.. Did you add that?

    Hope you give Rita’s a try.. maybe they’ll work out better. 😉

    Rita’s ingredients:
    Lemon Brownies
    3/4 C flour
    3/4 C sugar
    1/4 t salt
    1 stick butter, soft
    2 eggs
    juice from 1/2 lemon (about 1T)
    zest from 1/2 lemon (about 1t)

    1/2C powdered sugar
    1 T lemon juice
    additional lemon zest
    stir together

    BeckyCharms ingredients:

    The “Brownie” Batter

    3/4 cup all-purpose flour {King Arthur All-Purpose Flour}
    3/4 cup granulated sugar
    1/4 teaspoon salt {Sea Salt}
    1/2 cup (1 stick) unsalted butter, softened
    2 large eggs
    2 tablespoons lemon zest
    2 tablespoons lemon juice

    Tart Lemon Glaze

    1 rounded cup powdered sugar
    4 tablespoon lemon juice
    8 teaspoons lemon zest

    • I’m sad mine didn’t turn out to be amazingly, lusciously, lemony delicious too! I don’t know what went wrong… We followed the recipe.

      Yes, I added both the juice and the zest in the batter. Unfortunately we didn’t have enough zest to add to the glaze. But I can’t imagine that the lack of zest would have been so crucial that it would ruin the glaze without it. =(

      I’m just stumped. I’m glad they worked out so well for you though!

    • 1/2 C powered sugar to 1 T lemon juice looks like a better ratio for the glaze, since I think the recipe I have for regular glaze is 1/2 C powdered sugar to 1 T milk.

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