Monday, May 7, 2018

Chocolate Limone Brownies

The tang of lemon with chocolate is right up
there with the tart of raspberries paired with

One of our favorite places for pizza is
Pizzeria Limone and they have a lemon
frosted deep, dark and rich brownie
that I just can't get enough of, so I
decided to make a copycat recipe.

These were easy to make and they have just the right
amount of lemon to give it that punch against
chocolate.  If you like lemon and chocolate together,
these are going to become your favorite go to brownies.

I made mine is a huge 12x18 inch pan, so I tripled
the brownie recipe.  That gave me about 60 brownies
and I only needed about 30 for a neighborhood
"Walk and Talk".  We do this during summer months
and two or three homes are designated as the stopping
spots on a Sunday evening.  Food is served at the spots
and neighbors take turns making the items.  I was asked
to bring brownies, and I wanted to bring something unique
as others were bringing brownies also.  

We also had a dinner for our Young Single Adult
group that we are in charge of, so I brought a huge
plate to that, as I had so many.  They were gobbled up
first thing at both places.  I did make a little sign
designating them as lemon brownies, as I have a
son who doesn't like lemon (can you imagine?) and
I didn't want them wasted.  

Brownie Recipe

(For a 12x18 metal pan - cut in half for a 9x13)

4 1/2 C. flour
1 1/2 C. cocoa
6 C. sugar
2 tsp salt

Mix the above with a whisk.

Stir together
3 C. vegetable oil
2 T. vanilla
12 eggs

Stir into the flour mix.  Add 3 C. semi-sweet
chips, or a combination of semi-sweet, milk, and
white.  The chips are optional, but make it really

Stir together.  Grease the bottom of pan and spread
batter in pan.  Smooth out.  Bake at 350 for 40-50 
minutes.  You can tell brownies are about done when
you begin to smell them.  

Let cool.

Lemon Cream Frosting

1 C. softened butter
6 C. powdered sugar
Rind from 2 large lemons, finely grated
Juice from 2 large lemons
Additional water or milk as needed

In a large mixing bowl, mix the butter, powdered sugar
and lemon juice and rind.  Add water or milk 1 T. at
a time until you get a nice soft consistency.  Beat for
about 5 minutes.

Spread evenly over cooled brownies.  Let sit until
the frosting develops a crust.

Chocolate Glaze

2 C. semi-sweet chocolate chips
1 C. butter

Melt together for 1 minute in microwave safe
bowl.  Remove and stir.  Melt for additional
30 seconds if needed.  Stir until smooth.  Pour over
the frosting and smooth lightly with an off-set spatula.

Refrigerate until chocolate is set.  

When you want to cut the brownies, let them come
to room temperature so that the chocolate doesn't
break while you cut them.  Run a sharp, long knife
under hot water and quickly wipe it dry with a paper
towel.  Make a lengthwise cut, then repeat the heating
and drying of the knife for every cut.  This will give
you beautiful sharp edges.

Store tightly covered.

These would be great with some ice cold lemonade
on a hot summer day!

Thanks for stopping by to visit.  I hope you try them.


Chocolat - French for Chocolate. I adored chocolate from a young age when I had to sneak in the cupboard to find where my mother had hidden the Nestle's Chocolate Chips. Having read about the famous chocolat shoppes in Paris, when I finally got there I was determined to try a chocolate from every Paris shoppe. I invite you to share my adventures in creating, in travel, and in life.


  1. Oh my goodness - lemon AND chocolate - be still my heart! These will be made here soon!

  2. What a great combination of flavors. They look delicious and you have displayed them beautifully.

  3. i Dreaming??....i want to taste them !!!.....mmmmmmmmmmm💜Ria x

  4. Lemon and Chocolate is one of my favorite combinations! Can't wait to try.
    Katie @ Dish Dish Goose

  5. I love these at Pizzeria Limone. Thanks for this recipe! I made these but didn't like them. They were just too sweet; the sugar overpowered the other flavors. However, I was impressed how well the lemon cream frosting turned out. I very finely minced my zest so the texture would not be detectable when eating. I closely followed this recipe using mini semisweet chocolate chips, except I used slightly less sugar. If I were to make these again I would use even less sugar or just a different recipe for the brownie part, and I might even try a little cream of tartar in the frosting to boost the lemon flavor.


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