Preheat the oven to 350 degrees and line an 8"x8" baking dish with parchment paper, leaving some overhang on two sides to help lift the finished brownies out of the pan.
In a mixing bowl, cream the sugar and buttery spread until it is fluffy.
Add the remaining wet ingredients and lemon zest, and stir to combine.
Add the Lemon Almond Baking Mix and salt and stir until just combined, do not over mix.
Pour batter into the prepared 8"x8" baking dish and bake at 350 degrees for 25 minutes.
While the brownies are baking, make the glaze. In a medium bowl, sift the powdered sugar and add 1 1/2 tablespoons of lemon juice. With a hand blender, mix until the juice is completely combined. Add lemon juice one teaspoon at a time, blending after each addition until the glaze has a thick but spreadable consistency.
Allow the brownies to cool completely before adding the glaze.
Once the brownies are completely cooled, pour glaze on top and spread with an offset spatula or knife. Sprinkle remaining lemon zest on top, or add a small dollop on each portion of brownie.
Leave the brownies in the fridge overnight to let the glaze set up before slicing.
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