Lemon Brownies
If you love bright citrus desserts, these lemon brownies are the kind of treat that disappear fast. They are soft, chewy, and packed with fresh lemon flavor in every bite.
Equipment
- 1 8x8 inch baking pan lined with parchment paper and lightly greased
- 1 Large bowl
- 1 Whisk
- 1 Spatula
Ingredients
Brownies
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract alcohol-free if needed
- 1 cup all-purpose flour
- 1 4 teaspoon salt a pinch
Glaze
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice
- to 1 tablespoon milk optional, as needed to thin glaze
Instructions
- Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper and lightly grease it.
- In a large bowl, whisk together the melted butter and sugar until combined. Add the eggs, lemon juice, lemon zest, and vanilla, then whisk until smooth.
- Sprinkle in the flour and salt, then stir just until no dry streaks remain. Do not overmix.
- Spread the batter evenly in the prepared pan and bake for 22 to 25 minutes, until the edges are set and the center is just done.
- Whisk the powdered sugar and lemon juice together until smooth and pourable. Add a tiny splash of milk if needed.
- Let the brownies cool completely, then spread the glaze over the top. Once the glaze sets, slice into squares and serve.
Notes
Fresh lemon juice gives the best flavor. Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Freeze without glaze for best texture.