These brownies were originally made with white sugar so they were a blonde colour, however because I used coconut sugar the colour is a deep golden brown, so probably more in line with their name. They are light delicious and tangy, great for morning or afternoon tea.
- 2 cups all-purpose or whole wheat pastry flour
- 1 1/2 cups coconut sugar
- 1/2 teaspoon salt
- 4 scant teaspoon baking soda
- 4 tablespoons white vinegar
- 1/4 cup coconut yoghurt
- 6 Tablespoons vegetable oil (I use avocado oil)
- zest of 4 lemons
- 4 Tablespoons fresh lemon juice
- 1 cup icing sugar
- zest of 1 lemon
- about 2 to 4 Tablespoons fresh lemon juice
Preheat oven to 180 degrees celsius
Line a small square cake tin with baking paper
Put all ingredients into a bowl.
Stir by hand until smooth
Spread batter in pan and bake for about 20 minutes until top of the cake springs back to place when pressed and a toothpick or sharp knife comes out clean when poked into the middle of the cake
Cool in the pan for 5-10 minutes.
Lift out of pan and spread glaze over warm brownies.
Stir glaze ingredients together in a bowl, adding juice gradually until glaze is spreadable, you may not need all of it, you don’t want the glaze to be too runny