Description
Soft, chewy, and bursting with citrus flavor, these fudgy lemon brownies are a zesty twist on the classic chocolate brownie, topped with a sweet and tangy lemon glaze.
Ingredients
1 cup all-purpose flour
1 cup granulated sugar
1/4 tsp salt
1/2 cup unsalted butter, melted
2 large eggs
2 tbsp lemon zest (from about 2 lemons)
2 tbsp fresh lemon juice
1/2 tsp vanilla extract
1 cup powdered sugar (for glaze)
2 tbsp fresh lemon juice (for glaze)
1 tsp lemon zest (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper or lightly grease it.
- In a large bowl, whisk together the flour, sugar, and salt.
- In a separate bowl, mix the melted butter with eggs, lemon zest, lemon juice, and vanilla extract.
- Pour the wet ingredients into the dry mixture and stir just until combined. Do not overmix.
- Spread the batter evenly into the prepared pan.
- Bake for 22–25 minutes, until the edges are lightly golden and a toothpick inserted comes out with a few moist crumbs.
- Let the brownies cool completely in the pan.
- While the brownies are cooling, whisk together the powdered sugar, lemon juice, and lemon zest for the glaze.
- Once cooled, pour the glaze over the brownies and spread it evenly.
- Allow the glaze to set before slicing and serving.
Notes
Mix lemon and lime zest for a citrus twist.
Add a buttery shortbread crust for extra texture.
Top with fresh raspberries or blueberries for a fruity touch.
Use plant-based butter for a dairy-free version.
A 1:1 gluten-free flour blend works well if avoiding gluten.
Store at room temperature for 3 days, refrigerate up to 1 week, or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 26g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 45mg
