Description
These luscious lemon brownies are a tangy, citrusy twist on the classic brownie. They are soft, chewy, and bursting with fresh lemon flavor, topped with a sweet and zesty lemon glaze. Perfect for dessert, brunch, or a refreshing treat any time of the year!
Ingredients
Scale
For the Lemon Brownies:
- 1 cup (226g) unsalted butter, melted
- 1 ½ cups (300g) granulated sugar
- 2 large eggs
- 2 tablespoons (30ml) fresh lemon juice
- 1 tablespoon (6g) lemon zest
- 1 teaspoon vanilla extract
- 1 ¾ cups (220g) all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
For the Lemon Glaze:
- 1 cup (120g) powdered sugar
- 2 tablespoons (30ml) fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat & Prepare: Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch (20×20 cm) baking pan with parchment paper.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, sugar, eggs, lemon juice, lemon zest, and vanilla extract until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, salt, and baking powder.
- Make the Batter: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.
- Bake: Pour the batter into the prepared pan and spread evenly. Bake for 22-28 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool: Let the lemon brownies cool in the pan for about 15 minutes before transferring to a wire rack.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
- Glaze & Serve: Once the brownies are completely cool, drizzle or spread the glaze evenly over the top. Let it set before slicing into squares.
Notes
- For extra tanginess, increase the lemon juice to 3 tablespoons.
- To make gluten-free lemon brownies, substitute the all-purpose flour with a 1:1 gluten-free baking flour.
- For a lighter texture, add an extra egg to make them more cake-like.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Oven
Nutrition
- Serving Size: 1/12 of the recipe
- Calories: ~220 kcal
- Sugar: ~22g
- Sodium: ~90mg
- Fat: ~10g
- Saturated Fat: ~6g
- Unsaturated Fat: ~3g
- Trans Fat: ~0g
- Carbohydrates: ~30g
- Fiber: ~0.5g
- Protein: ~2.5g
- Cholesterol: ~45mg