Make these bright, zesty lemon brownies for a refreshing twist on classic desserts. They have a fudgy texture and are topped with a sweet, tangy lemon glaze.
Author:julianmaxwell
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:16 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, melted
2 cups granulated sugar
4 large eggs
1 tablespoon lemon extract
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup powdered sugar (for glaze)
2 tablespoons fresh lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a large bowl, whisk the melted butter and granulated sugar together until combined.
Whisk in the eggs one at a time until the mixture is smooth.
Stir in the lemon extract, lemon juice, and lemon zest until incorporated.
In a separate small bowl, whisk together the flour, salt, and baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
Pour the batter into the prepared baking pan and spread evenly.
Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached, not wet batter.
Let the brownies cool completely in the pan on a wire rack.
Prepare the glaze: Whisk the powdered sugar and 2 tablespoons of lemon juice together until smooth. Adjust liquid for desired consistency.
Once the brownies are cool, drizzle the lemon glaze evenly over the top. Let the glaze set before cutting into squares.
Notes
For the fudgiest texture, avoid overbaking. Check for moist crumbs rather than a completely clean toothpick.
Use fresh lemon zest and juice for the most intense, bright lemon flavor.
You can substitute white chocolate chips for a white chocolate lemon brownie variation.