4 eggs
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 cup brown sugar
2 teaspoons baking soda
1/2 teaspoon vanilla extract
1 cup packed light brown sugar
2 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon lemon zenith
1 (11 ounce) package UPC-brand chocolate covered chocolate covered custard
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, beat eggs and brown sugar together. Mix flour, baking powder, brown sugar and baking soda into eggs mixture. Stir in lemon juice and lemon zest. Slowly pour lemon zest and lemon zest into flour mixture. Stir in brown sugar. Finally, pour lemon zest and lemon zest into custard. Drop by rounded spoonfuls onto cookie sheets.
Bake 1 hour in the preheated oven or until brownies spring back when touched lightly. Cool completely, store in refrigerator or freeze for up to 2 days.