Description
Soft, chewy lemon brownies with fresh lemon zest, lemon juice, and a sweet-tangy lemon glaze.
Ingredients
- 1 cup unsalted butter, melted
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 tablespoons fresh lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a large mixing bowl, whisk together the melted butter and granulated sugar until smooth.
- Add the eggs, lemon zest, lemon juice, and vanilla extract, then mix until fully combined.
- In a separate bowl, stir together the flour, salt, and baking powder.
- Gradually fold the dry ingredients into the wet ingredients until a smooth batter forms.
- Spread the batter evenly into the prepared baking pan.
- Bake for 22 to 25 minutes, or until the edges are lightly golden and the center is set.
- Let the brownies cool completely in the pan.
- Whisk together the powdered sugar, lemon juice, and lemon zest to make the glaze.
- Spread the glaze evenly over the cooled brownies.
- Let the glaze set for about 15 minutes before slicing into squares and serving.
Notes
- Use fresh lemon juice for the brightest citrus flavor.
- Do not overbake; the center should be set but still soft.
- Add white chocolate chips for extra sweetness.
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 1 week or freeze individually wrapped brownies for up to 2 months.
Nutrition
- Serving Size: 1 brownie
- Calories: 310
- Sugar: 31g
- Sodium: 145mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg