3/4 cup flour
3/4 cup white sugar
1/4 tsp salt
125g butter, softened
5 Tbsp Barker's Lemon Curd
1/2 cup icing sugar
2 Tbsp Barker's Lemon Curd
water to mix
Preheat oven to 180°C. Line a square baking dish (approx 8x8 inches) with baking paper.
Sift dry ingredients then thoroughly mix in softened butter with an electric mixer.
In a separate bowl mix eggs and Lemon Curd
Combine wet and dry ingredients and mix further for a few minutes until smooth and creamy
Pour batter into the prepared baking tin
Bake for 23-25 minutes until the top of the brownie starts turning golden (and when cooked after testing with a skewer). It is important not to over-bake otherwise the brownie will become dry (with or without the glaze)
Once cooked allow to cool completely
Prepare the glaze: add enough water to combine and make the glaze runny (try a teaspoon of water at a time). Glaze brownie (it will not dry but stay nice and moist)