Lemon Brownies
Bright and tangy lemon brownies with a tender crumb and a simple glaze, perfect for sharing.
Ingredients
Brownie Base
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted can substitute light olive oil for dairy-free
- 2 large eggs room temperature for best volume
- 1 tablespoon lemon zest use a microplane for fine zest
- 1/4 cup fresh lemon juice about 1–2 lemons
- 1 cup all-purpose flour swap 1:1 gluten-free flour for GF
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Lemon Glaze
- 1 cup powdered sugar for glaze
- 2 tablespoons fresh lemon juice for glaze; add more to reach desired drizzle consistency
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease a 9x9-inch pan or line it with parchment for easy removal.
- In a medium bowl, whisk the granulated sugar with the warm melted butter until smooth and glossy.
- Whisk in the eggs one at a time, then stir in the lemon zest and 1/4 cup fresh lemon juice until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Fold the dry ingredients into the wet mixture until just combined — stop when you see no streaks of flour.
Baking
- Spread the batter evenly in the prepared pan and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Glazing
- While the brownies cool, whisk powdered sugar with 2 tablespoons lemon juice to a smooth glaze. Add a teaspoon more lemon juice if it’s too thick.
- Let the brownies cool completely, pour the glaze over the top, spread evenly, slice, and serve.
Notes
Bottled lemon juice will work in a pinch, but fresh juice makes the flavor brighter. If you want extra lemon perfume, add 1/2 teaspoon alcohol-free lemon flavouring to the glaze.