Soft and buttery lemon brownies bursting with fresh citrus flavor and topped with a smooth, tangy lemon glaze.

1 cup all-purpose flour

3/4 cup granulated sugar

1/4 teaspoon salt

1/2 teaspoon baking powder

1/2 cup unsalted butter, melted

2 large eggs

2 tablespoons lemon zest

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

1 cup powdered sugar (for glaze)

2 tablespoons fresh lemon juice (for glaze)

1 teaspoon lemon zest (for glaze)

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Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
In a medium bowl, whisk together the flour, sugar, salt, and baking powder.
In a separate bowl, mix the melted butter, eggs, lemon zest, lemon juice, and vanilla extract until smooth.
Gradually add the dry ingredients into the wet ingredients and stir just until combined. Do not overmix.
Pour the batter into the prepared pan and spread evenly.
Bake for 20–25 minutes, until the edges are lightly golden and a toothpick inserted in the center comes out mostly clean.
Allow the brownies to cool completely in the pan.
Whisk together powdered sugar, lemon juice, and lemon zest until smooth. Spread the glaze evenly over the cooled brownies.
Let the glaze set before slicing into 9 squares and serving.

Use fresh lemon juice for the brightest flavor.

Do not overmix the batter to keep the brownies soft and tender.

Add white chocolate chips for extra sweetness if desired.

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Freeze unglazed brownies for up to 2 months and glaze after thawing.