Martha Len Nelson / Food

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Lemon Brownies sure to add zest to any gathering

If you love the flavor of lemon, you are going to love the recipe I have for you today!

This recipe for Lemon Brownies comes from my friend Pat Heath. When she served them recently, I knew that’s what I wanted to make to take to The Arts Guild’s 34th annual Auction for the Arts on Saturday night at the Center for the Visual Arts.

Titled “An Evening in Tuscany,” this year’s auction is unique in that all artwork contributions are by local artists. Food (delicious!), wine and beer by local vendors will be plentiful.

To preview auction items, visit .

Doors open at 6 p.m., the silent auction closes at 8 p.m., then the live auction, with the larger gifts, begins at 8:15 p.m. Tickets at the door are $35 each.

Also, a reminder for opera lovers, the University of North Texas College of Music presents Romeo et Juliette at 3 p.m. Sunday, 8 p.m. Friday, Nov. 16, and 3 p.m. Sunday, Nov. 18, in the Lyric Theater at the Murchison Performing Arts Center.

This will be a full production with sets, costumes and lights, accompanied by the UNT Symphony Orchestra, conducted by Stephen Dubberly. If you attend, you may be seeing a future opera superstar such as Latonia Moore, a UNT alumna who has sung with the Metropolitan Opera and is now starring in the lead role in the Dallas Opera’s Aida. Such is the quality!

Lemon Brownies

•  1 cup melted margarine

•  2 cups sugar

•  1 1/2 teaspoons lemon extract

•  1 teaspoon vanilla extract

•  4 eggs

•  1 1/2 cups flour

•  1 teaspoon baking powder

•  1 cup chopped pecans


•  2 tablespoons margarine, softened

•  3 small lemons, juiced

n Powdered sugar, enough to thicken to spreading consistency

In the bowl of an electric mixer, combine margarine and sugar, mixing until smooth. Add eggs. Beat well. Add vanilla and lemon extracts, then flour mixed with baking powder. When blended, stir in chopped pecans.

Pour into a 9-by-13-inch baking pan, greased or sprayed with cooking spray. Bake in an oven heated to 350 degrees for 30 minutes.

Prepare icing by starting with 1 1/2 cups powdered sugar mixed with the 2 tablespoons of margarine, then adding the lemon juice. Add more powdered sugar to make a good spreading consistency.

After the brownies cool, spread icing on top and cut into desired size.

Note: These are so rich that Pat cut them into small rectangles, about the size of a piano key.

MARTHA LEN NELSON was can be contacted at 940-382-9597 or e-mail .



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