Jen Dornfeld

Jen Dornfeld's Chocolate Lemon Brownie Cake

A powerful taste experience in one lemon-and-dark-chocolate layer

Cake

One boxed brownie mix
2 eggs, room temperature
1/3 cup fresh squeezed lemon juice
1/3 cup melted butter
Zest grated and minced from three lemons

Preheat oven to 325°F. Grease pan and dust with cocoa powder.

Beat the eggs until very fluffy, about 1 minute. Add the lemon juice and zest and beat another minute. Add brownie mix and butter and mix until just moistened, about 40 strokes.

Bake 40-45 minutes. Remove promptly and allow to cool.

Icing

12 oz. semisweet chocolate chips
Juice of two lemons, fresh squeezed and strained to remove pulp and seeds

Place chocolate chips and lemon juice in a microwavable bowl and nuke in 10-to 20-second bursts, stirring after each burst, until chocolate chips are completely melted and mixed with the lemon juice.

You can pour this icing over the still-warm cake. If you have extra icing, refrigerate the cake a few minutes and then pour more icing over it, until you have used it up. Or just eat it with a spoon.

You can also split the brownie mix into two pans to bake two shallow layers. Frost between the layers.

Garnish with curls of lemon zest.