Description
The perfect marriage of fudgy brownie texture and bright citrus flavor – these lemon brownies are the dessert you never knew you needed in your life.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1½ cups (300g) granulated sugar
- 4 large eggs, room temperature
- 2 tablespoons fresh lemon zest (from approximately 2–3 lemons)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- ½ teaspoon salt
- 1½ cups (180g) powdered sugar
- 3 tablespoons fresh lemon juice
- 1 tablespoon fresh lemon zest
- 1 tablespoon unsalted butter, melted
Instructions
- Preheat oven to 325°F (165°C). Line a 9×13-inch baking pan with parchment paper and lightly spray with cooking spray.
- Cream together the butter and sugar in a large bowl until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract.
- In a separate bowl, whisk together flour and salt, then gradually add to wet ingredients, mixing just until combined.
- Pour batter into prepared pan, spreading evenly. Bake for 22-25 minutes until edges are lightly golden and center is set but slightly soft.
- Cool brownies for 10 minutes, then prepare glaze by whisking together powdered sugar, lemon juice, lemon zest, and melted butter until smooth.
- Pour glaze over warm brownies, tilting the pan to ensure even coverage.
- Allow to cool completely before lifting out using parchment paper. For clean slices, refrigerate for 30 minutes before cutting into squares.