Supermoist and chewy lemonies

Ingredients for 1 servings:

• 3 eggs
• 100 g sugar
• 100 g butter, very soft
• 80 g oil, neutral
• 1 lemon(s), juice and zest
• 1 pinch of salt
• 200 g flour
• ½ tsp, leveled baking powder
• 1 packet of vanilla sugar
• n. B. Lemon flavor, a few drops
• ½ can condensed milk (Milkmaid)
• e.g. raspberries for garnishing

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 20 minutes; Total time approx. 8 hours 35 minutes

for a 28 x 18 cm mold, lemon brownies with milkmaid

Beat the eggs with sugar, vanilla sugar, and salt until creamy. Then slowly stir in the oil and butter, along with the lemon zest and juice (and lemon flavoring if you like). Finally, mix the flour and baking powder, sift them onto the mixture, and carefully fold them in. Line a rectangular baking dish (approximately 28 x 18 cm) with baking paper, slitting the corners for ease. Now pour in the batter, smooth it out, and bake in a preheated oven at 170 degrees Celsius for about 20-25 minutes. After 20 minutes, do the toothpick test and remove the Lemonies from the oven immediately when no batter sticks to the toothpick. Please ensure that the cake is not baked dry; sometimes even a few minutes can lead to a poor baking result. After baking, cover the Lemonies with a cloth and let them rest for a short time. Then, using a toothpick, pierce many small holes about 1 cm apart. Now pour half a can of sweetened condensed milk onto the cake and spread it evenly. Make sure the holes fill. Cover with foil and let it sit for a few hours, preferably overnight. Before serving, cut the condensed lemons into small squares and garnish each with a fresh raspberry. It sounds like a lot more work than it actually is, but it’s worth letting it sit. A delight to serve with coffee as a small side dish or as a sweet finger food.