Lemon Brownies
Bright, tangy lemon brownies with a tender cake-like crumb, topped with a glossy lemon glaze. Perfect for a quick dessert or snack.
Ingredients
For the Base
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted Can substitute with neutral oil for a lighter texture.
- 2 large eggs For egg-free option, replace each egg with 1/4 cup applesauce.
- 1 teaspoon vanilla extract Enhances flavor.
- 1 cup all-purpose flour Can substitute with 3/4 cup all-purpose + 1/4 cup whole wheat pastry flour.
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 zest of lemon Use fresh for best flavor.
- 1/4 cup fresh lemon juice Fresh juice will yield the best taste.
For the Glaze
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice Adjust for desired glaze thickness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish or line it with parchment paper.
- In a large bowl, mix 1 cup granulated sugar and 1/2 cup melted butter until combined.
- Add 2 large eggs and 1 teaspoon vanilla extract, mixing until smooth and glossy.
- Stir in 1 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt until no streaks of flour remain.
- Fold in the zest of 1 lemon and 1/4 cup fresh lemon juice until evenly distributed.
- Pour the batter into the prepared pan, spreading it into an even layer.
Baking
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the bars to cool completely in the pan before glazing.
Glazing
- In a bowl, whisk 1 cup powdered sugar with 2-3 tablespoons of lemon juice until smooth. Drizzle over cooled brownies.
- Slice and serve slightly chilled or at room temperature.
Notes
For best results, cool bars completely before glazing. Optional: add blueberries, poppy seeds, or cream cheese for variations.