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Lemon Brownies

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These easy lemon brownies are soft, chewy, and bursting with bright citrus flavor. Perfect for summer, they come together quickly with simple ingredients and are topped with a tangy lemon glaze.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 1/2 cup (113g) unsalted butter, melted
  • 2 large eggs, room temperature
  • 2 tablespoons fresh lemon zest (from about 2 lemons)
  • 1/4 cup (60ml) fresh lemon juice (about 2 lemons)
  • 3/4 cup (95g) all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • For the Lemon Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (optional, for extra zing)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch (20x20cm) pan with parchment paper, leaving some overhang for easy lifting. If you don’t have parchment, grease the pan well and dust lightly with flour.
  2. In a microwave-safe bowl, melt 1/2 cup unsalted butter until just liquid (about 30-40 seconds). Let it cool for a minute.
  3. In a large bowl, whisk together melted butter and granulated sugar until smooth, about 30 seconds. Add eggs one at a time, whisking well after each. Stir in lemon zest, lemon juice, and vanilla extract until creamy and fragrant.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Add the dry ingredients to the wet ingredients, gently folding with a spatula or whisk just until no flour streaks remain. Do not overmix.
  6. Scrape the batter into the prepared pan and smooth the top. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter). Edges should look set, but the center will be slightly soft.
  7. Let the brownies cool in the pan on a rack for at least 1 hour.
  8. For the glaze: In a small bowl, whisk powdered sugar with 2–3 tablespoons lemon juice and lemon zest until smooth. Adjust consistency as desired.
  9. Pour the glaze over cooled brownies, spreading to the edges. Let set for 15–20 minutes, then lift out using parchment and slice into 16 squares.

Notes

For gluten-free brownies, substitute a 1:1 gluten-free flour blend. For dairy-free, use vegan butter. Use only fresh lemon juice and zest for best flavor. Do not overbake; brownies should be fudgy, not cake-like. Chill before slicing for clean cuts. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Brownies can be frozen for up to 2 months.

Nutrition

Keywords: lemon brownies, lemon dessert, summer dessert, easy brownies, citrus brownies, lemon bars, picnic dessert, potluck dessert, chewy brownies, lemon glaze

Find it online: https://tempotaste.com/lemon-brownies-recipe-easy-irresistible-summer-dessert-youll-love/