Lemon Brownies
A bright, citrusy dessert that offers a refreshing burst of flavor, perfect for any occasion.
Ingredients
Brownie Base
- 1 cup butter, melted Can substitute with coconut oil for a dairy-free version.
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour Can substitute with gluten-free flour blend.
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup lemon juice Use fresh lemon juice.
Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice For glaze.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large mixing bowl, combine the melted butter and granulated sugar until blended.
- Add the eggs and vanilla extract, mixing until smooth.
- Incorporate the flour, baking powder, salt, lemon zest, and lemon juice. Stir until just combined—don’t overmix!
Baking
- Transfer the batter into your greased baking pan, spreading it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Glazing
- While the brownies are cooling, whisk together the powdered sugar and lemon juice for the glaze until smooth.
- Pour the glaze over the warm brownies and allow them to cool before cutting into squares.
- Enjoy your lemon brownies!
Notes
For an extra touch, garnish with powdered sugar or serve with a dollop of whipped cream. Can be paired with vanilla ice cream or herbal tea. Store in an airtight container for up to three days or freeze for up to three months.