Description
Bright, soft, and fudgy lemon brownies that are easy to make and perfect for a sweet treat without the heaviness of chocolate.
Ingredients
For the brownies
- 1/2 cup Unsalted butter, melted (If using salted butter, reduce added salt.)
- 1 cup Granulated sugar (Helps create a shiny, slightly crackly top.)
- 2 large Eggs (Room temperature for better blending.)
- 1 tablespoon Fresh lemon zest (Adds real lemon flavor.)
- 1/4 cup Fresh lemon juice (Bottled juice can work, but fresh is better.)
- 1 cup All-purpose flour (Too much can make them cakey.)
- 1/4 teaspoon Salt (Enhances the lemon flavor.)
- 1 teaspoon Vanilla extract (Optional, but adds warmth to flavor.)
For the glaze
- 1 cup Powdered sugar (Basic ingredient for glazing.)
- 2 tablespoons Fresh lemon juice (Adjust thickness with more juice or sugar.)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line an 8×8 pan with parchment paper, leaving an overhang to lift the bars out later.
- In a medium bowl, whisk melted butter and granulated sugar together until combined.
- Add the eggs one at a time, whisking after each addition until the batter is thick and glossy.
- Mix in lemon zest, lemon juice, and vanilla extract (if using).
- Sprinkle flour and salt over the mixture and gently fold until just combined, making sure not to overmix.
Baking
- Spread the batter evenly into the lined pan.
- Bake for 22 to 28 minutes until the center is set but still soft; a toothpick should come out with a few moist crumbs.
Cooling and Glazing
- Let the brownies cool in the pan for at least 45 minutes before lifting them out.
- To make the glaze, mix powdered sugar and lemon juice until smooth and pour over the cooled brownies, allowing it to set for 20 to 30 minutes before slicing.
Notes
These brownies store well in an airtight container for up to 3 days at room temperature or up to 6 days in the fridge. Freeze sliced brownies for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Dessert, Snack
- Cuisine: American