- ½ c unsalted vegan butter, softened
- ¾ c flour
- Egg Replacer equal to 2 eggs
- 2 tbsp lemon zest
- 2 tbsp lemon juice
- ¾ c granulated sugar
- ¼ tsp sea salt
Tart Lemon Glaze:
- 4 tbsp lemon juice
- 8 tsp lemon zest
- 1 rounded C powdered sugar
Preheat the oven to 350 degrees F.
Grease an 8×8 inch baking dish with butter and set aside.
Zest and juice two lemons and set aside.
In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
In a separate bowl, whisk together the Egg Replacer eggs, lemon zest, and lemon juice until combined.
Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
Allow to cool completely before glazing. Do not overbake, or the bars will be dry.
Sift the powdered sugar and whisk with lemon zest and juice.
Spread ½ the glaze over the brownies with a rubber spatula and let glaze set.
Spread ½ the glaze over the bars, and let it set (not harden like most).
Cut into bars and serve.