Description
This delightful Lemon Brownie recipe offers a unique twist on the classic brownie by combining rich, buttery cake with fresh, zesty lemon flavor. Moist and tender with a bright lemon glaze on top, these lemon brownies are perfect for a refreshing dessert or snack. They are easy to prepare and bake quickly in an 8×8 inch pan, making them an ideal treat for any occasion.
Ingredients
Scale
Brownies:
- ½ cup salted butter, softened (1 stick)
- ¾ cup granulated sugar
- Zest of 1 lemon
- 2 large eggs
- 1 Tablespoon fresh lemon juice
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
Glaze:
- ¾ cup powdered sugar
- 1 ½ Tablespoons fresh lemon juice
- Zest of ½ lemon
Instructions
- Prep. Preheat your oven to 350°F (177°C). Prepare an 8×8 inch pan by either spraying it with cooking spray or lining it with parchment paper to prevent sticking, then set it aside for immediate use.
- Make batter. In a large bowl or the bowl of a stand mixer, cream together the ½ cup softened salted butter, ¾ cup granulated sugar, and lemon zest from one lemon until the mixture is light in color and fluffy in texture. Next, add the eggs one at a time, mixing thoroughly after each addition to ensure even incorporation. Stir in 1 tablespoon of fresh lemon juice. Add the ¾ cup all-purpose flour and ½ teaspoon baking powder, then mix gently just until all ingredients are combined to avoid overmixing.
- Bake. Pour the batter into your prepared 8×8 inch pan, smoothing it into an even layer with a spatula. Place in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and allow to cool for 10 to 15 minutes.
- Glaze. While the brownies are cooling, prepare the lemon glaze by whisking together ¾ cup powdered sugar, 1½ tablespoons fresh lemon juice, and the zest of half a lemon until smooth. Pour this glaze evenly over the slightly cooled brownies, spreading it gently to coat the entire surface.
- Cool and slice. Allow the brownies to cool completely so the glaze can set properly. Once cooled, slice the brownies into 16 equal squares and serve.
Notes
- If using unsalted butter instead of salted, be sure to add a pinch (about ¼ teaspoon) of salt to the brownie batter to balance the flavors.
- Store any leftover lemon brownies in an airtight container at room temperature for up to 3 days to maintain freshness.
- For longer storage, wrap the brownies tightly and freeze for up to 3 months. Thaw before serving.
Nutrition
- Serving Size: 1 brownie (1/16th of recipe)
- Calories: 170 kcal
- Sugar: 16 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 45 mg
