1 cup lemon juice
1 cup vegetable oil
6 eggs
1 cup nondairy creamer
1 cup brown sugar
2 cups melted butter
1 (3 ounce) package instant chocolate pudding mix
3 tablespoons lemon juice concentrate
2 tablespoons honey
2 teaspoons lemon zest
3 teaspoons vanilla extract
1 cup apple preserves
In a large bowl, combine lemon juice, oil, eggs, brown sugar, 1 cup melted butter, pudding mix, lemon juice concentrate, lemon zest, lemon juice concentrate, lemon zest, lemon juice concentrate and honey. Stir until well blended. Fold in pudding mix, lemon juice concentrate, honey, lemon zest and vanilla extract. Spread meringue into prepared pan. Place in refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan. Roll brownies into 1 inch squares. Cut brownies into 1 inch squares. Place circles onto the prepared pan.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the brownies comes out clean. Cool and frost with Frosting:
Combine 1/2 cup lemon cream with 1 (3 ounce) package lemon flavored Jell-O, then fill brownies surrounded with cream. Pour over brownies during last 10 minutes of baking.
I made this recipe with chocolate chips, graham cracker crumbs, and sliced almonds. I topped it with whipped cream and confectioners sugar. It turned out great!
I made these for Christmas dinner, and they were a hit - I think because they're not cakey, they don't contain a lot of flour, and are a lot easier to make. I didn't have wheat flour, so I used 2 tsp. instead. I didn't add the salt, but I did add 1/2 cup almond milk, 1/2 cup white whole wheat flour, and 1 tsp. baking powder. I also used sour cream, fresh whipped cream, and graham cracker crumbs. I added the blueberries as another bowl to the recipe, and I think that was a good addition, too. My husband gave me a thumbs up as he helped himself to a second serving. Oh, by the way, no salt. This is so flavorful, and so easy. This is the first time I've ever rated a recipe and it was a 4 stars!
I have made Honey Nut Brownies twice and they are always a hit. Although I usually use white chocolate, I drizzle the topping with coconut sugar and drizzle the filling with powdered sugar after baking. I put the brownie in the freezer after the topping was baked and it thawed perfectly. I did use semi-sweet chocolate chips and I increased the baking time from 9-12 minutes to 15-20 minutes and I/we still haven't added the salt... wow, salty, and sweet! We will definitely make this again -- possibly tomorrow! :)
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