Lemon Brownies
Lemon Brownies are a lemony brownies dish with a soft, tangy texture and a zesty glaze. This easy recipe is perfect for dessert spreads or cozy afternoons.
Ingredients
For the Brownies:
- 1 cup 225 g unsalted butter, melted and cooled
- 1 ½ cups 300 g granulated sugar
- 2 large eggs
- 2 large egg yolks
- ¼ cup 60 ml fresh lemon juice
- 2 tbsp lemon zest
- 1 ¾ cups 210 g all-purpose flour
- ½ tsp baking powder
- ½ tsp kosher salt
For the Glaze:
- 1 cup 120 g powdered sugar
- 2 –3 tbsp 30–45 ml fresh lemon juice
- 1 tsp lemon zest
Instructions
Preheat and Prep
- I preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal, for this lemony brownies dish.
Mix Wet Ingredients
- In a large bowl, I whisk 1 cup melted butter and 1 ½ cups sugar until smooth. I add 2 eggs and 2 egg yolks one at a time, then whisk in ¼ cup lemon juice and 2 tbsp zest for this easy recipe.
Combine Dry Ingredients
- In another bowl, I whisk 1 ¾ cups flour, ½ tsp baking powder, and ½ tsp salt. I gradually add to the wet mixture, stirring until just combined for this citrusy treat.
Bake
- I pour the batter into the prepared pan, smooth the top, and bake for 25–30 minutes until a toothpick comes out with moist crumbs for this lemony brownies dish.
Cool
- I let the brownies cool completely in the pan on a wire rack for this easy recipe.
Make the Glaze
- In a small bowl, I whisk 1 cup powdered sugar, 2–3 tbsp lemon juice, and 1 tsp zest until smooth for this citrusy treat.
Glaze and Slice
- I spread the glaze over cooled brownies, let it set for 15 minutes, then cut into 16 squares for this Lemon Brownies dish.
Notes
- Use fresh lemons for the best flavor.
- Don’t overbake; brownies should stay soft and moist.
- Allow glaze to set fully before slicing for clean edges.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5.