Description
Soft and fudgy lemon brownies with a bright citrus flavor, topped with a tangy lemon glaze that soaks into the bars for a perfectly balanced sweet-and-tart bite.
Ingredients
1 cup all-purpose flour
¾ cup granulated sugar
¼ teaspoon salt
½ cup unsalted butter, melted and slightly cooled
2 large eggs
Zest of 1 large lemon (about 1 tablespoon)
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 cup powdered sugar
1½–2 tablespoons lemon juice (for glaze)
Zest of ½ lemon (optional, for glaze)
Instructions
- Preheat oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper.
- In a medium bowl, whisk together sugar, lemon zest, and eggs until light and creamy, about 1–2 minutes.
- Add melted butter, lemon juice, and vanilla extract. Stir until combined.
- Gently fold in flour and salt just until incorporated. Do not overmix.
- Pour batter into prepared pan and spread evenly.
- Bake for 22–26 minutes, until edges are lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool completely in the pan.
- Whisk together powdered sugar, lemon juice, and optional zest until smooth.
- Spread glaze evenly over cooled brownies and let set for at least 15 minutes. Refrigerate to firm faster if desired.
- Slice into 16 squares and serve.
Notes
Use Meyer lemons for a slightly sweeter, floral flavor.
Add ½ teaspoon lemon extract for a stronger lemon taste.
Reduce lemon juice in the glaze for a thicker consistency.
Store in an airtight container in the refrigerator for up to 5 days.
Freeze unglazed brownies for up to 2 months and glaze after thawing.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 16g
- Sodium: 65mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 45mg
