Why you’ll love them:
- Bright lemon flavor with a dense, slightly chewy brownie-like texture.
- One-bowl, simple method—no fancy equipment required.
- Glaze adds shine and extra tang.
Ingredients
- 1 cup (200 g) granulated sugar
- 8 tbsp (113 g) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- Zest of 1–2 lemons (about 1–2 tbsp)
- 3–4 tbsp fresh lemon juice (about 1–2 lemons)
- 1 1/4 cups (155 g) all-purpose flour
- 1/2 tsp salt
- Optional: 1/2 tsp vanilla extract
For the glaze
- 1 to 1 1/4 cups (120–150 g) powdered sugar, sifted
- 2–3 tbsp fresh lemon juice (adjust for consistency)
- Optional: extra lemon zest to sprinkle on top
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease it lightly.
- In a medium bowl, whisk together melted butter and granulated sugar until combined. Add eggs one at a time, whisking until smooth, then stir in lemon zest, lemon juice, and vanilla if using. Batter may look slightly curdled—don’t worry.
- Add flour and salt; fold gently until just combined. Avoid overmixing.
- Pour batter into prepared pan, smoothing the top. Bake 25–30 minutes, until edges are set and a toothpick inserted near center comes out with a few moist crumbs (not wet batter). Baking time varies—start checking at 22–25 minutes.
- Cool completely in the pan on a rack. While cooling, make the glaze: whisk powdered sugar with lemon juice until smooth and pourable; add more sugar or juice to adjust thickness.
- Pour glaze over cooled brownies, spread evenly, and let set. Sprinkle extra lemon zest if you like. Cut into squares and serve.
Tips & variations
- For extra lemon punch, fold 1–2 tsp lemon curd into the batter before baking or dollop on top before glazing.
- Want a cakier texture? Add an extra egg white or reduce butter by 1 tbsp.
- For a lighter glaze, use 2 tbsp juice; for a glossy, thinner glaze, use 3 tbsp.
- Store in an airtight container in the fridge for up to 4 days; bring to room temperature before serving for best flavor.
Quick serving idea
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a refreshing dessert.
Lemon Brownies
These Lemon Brownies are soft, tangy, and bursting with fresh citrus flavor — a bright twist on classic brownies! Made with real lemon juice and zest, they deliver a perfectly balanced sweet and tart bite with a dense, fudgy texture. Topped with a luscious lemon glaze, they’re an irresistible treat for spring, summer, or anytime you crave a refreshing dessert.
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup lemon juice
- Zest of 2 lemons
- 1/2 teaspoon salt
- Powdered sugar for glaze
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a medium saucepan, melt the butter over low heat.
- Remove from heat and stir in granulated sugar, eggs, and vanilla. Mix well.
- Add flour, lemon juice, lemon zest, and salt; stir until just combined.
- Pour batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool and top with powdered sugar glaze before serving.
