Lemon Brownies

Servings: servings

Calories: 294cal

12 Tablespoons salted butter melted and slightly cooled. 3/4 cup or 1 1/2 sticks
¾ cup granulated sugar
2 large eggs
¼ cup fresh lemon juice from 1 large lemon
1 Tablespoons lemon zest from 1 large lemon
1 cup all-purpose flour

Preheat oven to 350F and line an 8x8 square pan with parchment paper. Lightly grease any exposed sides.
In a medium bowl add the melted butter and sugar. Mix with a spatula or whisk until well combined.
12 Tablespoons salted butter, 3/4 cup granulated sugar
Beat in two eggs just until combined.
2 large eggs
Pour in ¼ cup lemon juice and 1 tablespoon (or more if desired) of fresh lemon zest and mix.
1/4 cup fresh lemon juice, 1 Tablespoons lemon zest
Add 1 cup all-purpose flour, mix well, then pour into prepared pan.
1 cup all-purpose flour
Bake for 20-22 minutes, the top should start to get hard. Remove from oven and allow them to cool completely on a wire rack before making glaze (you can leave them in the pan for the entire cooling process).
Place powdered sugar and lemon juice in a small bowl and whisk well until no lumps are left. The glaze should be easily pourable.
1/2 cup powdered sugar, 2 Tablespoons fresh lemon juice
Remove the brownies from the pan and pour glaze over top. Evenly spread the glaze out with a knife or spatula. Sprinkle with as much zest as desired.
I put them back in the fridge after my glaze went on to harden up before cutting to get nicer edges, and so they were not dripping.
1-2 teaspoons lemon zest
Cut into 9 or 12 squares.

4.95 from 93 votes

You'll need about 2 large lemons to yield enough juice and zest for both the brownie and glaze portion of this recipe. Sometimes its safest to grab an extra lemon just in case. Choose lemons that give a little when gently squeezed, these usually have the juiciest insides.
You can double this recipe and bake it in a 9x13 pan. Do note that baking the doubled recipe in a 9x13 pan will likely yield thicker lemon brownies, which may call for additional time in the oven. Use the toothpick method to check for doneness. A small amount of moist crumbs is fine, so long as there is no wet batter on the toothpick.

Course: Dessert

Cuisine: American

Prep Time10

Cook Time20

Total Time30