Lemon Brownies
Lemon Brownies
Ingredients
For the Lemon Brownies
- 1 1/2 cups granulated sugar
- 1 tablespoon lemon zest, from 1-2 lemons
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice, or more, as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingertips to rub the lemon zest into the sugar until it is fragrant and the sugar is slightly moistened and yellow.
⏱️ 3 min
- 3
Add the melted butter, large eggs, vanilla extract, and lemon extract to the lemon sugar mixture. Using an electric hand mixer, whip the mixture on medium-high speed for 3-5 minutes, or until it becomes light in color, thick, and fluffy.
⏱️ 5 min
- 4
In a separate small bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet mixture. Using a rubber spatula, gently fold the flour into the batter until just combined and no streaks of dry flour remain. Be careful not to overmix.
⏱️ 3 min
- 5
Pour the batter into the prepared 8x8 inch baking pan. Use the spatula to spread the batter evenly to the edges of the pan.
⏱️ 2 min
- 6
Bake for 22-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The edges should be lightly golden.
⏱️ 25 min•🌡️ 350
- 7
While the brownies are baking, prepare the lemon glaze. In a medium bowl, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice until smooth. If the glaze is too thick, add more lemon juice 1/2 teaspoon at a time until it reaches a pourable consistency.
⏱️ 5 min
- 8
Once the brownies are out of the oven, immediately pour the prepared lemon glaze evenly over the warm brownies. Gently tilt the pan to help the glaze spread and cover the entire surface.
⏱️ 2 min
- 9
Allow the brownies to cool completely in the pan on a wire rack for at least 30 minutes to allow the glaze to set. Once cooled, use the parchment paper overhang to lift the brownies out of the pan and cut them into 9 squares.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Brownies
For the Lemon Brownies
- 1 1/2 cups granulated sugar
- 1 tablespoon lemon zest, from 1-2 lemons
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice, or more, as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingertips to rub the lemon zest into the sugar until it is fragrant and the sugar is slightly moistened and yellow.
⏱️ 3 min - 3
Add the melted butter, large eggs, vanilla extract, and lemon extract to the lemon sugar mixture. Using an electric hand mixer, whip the mixture on medium-high speed for 3-5 minutes, or until it becomes light in color, thick, and fluffy.
⏱️ 5 min - 4
In a separate small bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet mixture. Using a rubber spatula, gently fold the flour into the batter until just combined and no streaks of dry flour remain. Be careful not to overmix.
⏱️ 3 min - 5
Pour the batter into the prepared 8x8 inch baking pan. Use the spatula to spread the batter evenly to the edges of the pan.
⏱️ 2 min - 6
Bake for 22-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The edges should be lightly golden.
⏱️ 25 min•🌡️ 350 - 7
While the brownies are baking, prepare the lemon glaze. In a medium bowl, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice until smooth. If the glaze is too thick, add more lemon juice 1/2 teaspoon at a time until it reaches a pourable consistency.
⏱️ 5 min - 8
Once the brownies are out of the oven, immediately pour the prepared lemon glaze evenly over the warm brownies. Gently tilt the pan to help the glaze spread and cover the entire surface.
⏱️ 2 min - 9
Allow the brownies to cool completely in the pan on a wire rack for at least 30 minutes to allow the glaze to set. Once cooled, use the parchment paper overhang to lift the brownies out of the pan and cut them into 9 squares.
⏱️ 30 min