Make moist, fudgy lemon brownies with a bright, tangy flavor, finished with a simple, zesty lemon glaze.
Author:Ethan Hayes
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:16 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, melted
2 cups granulated sugar
4 large eggs
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
For the Glaze: 1 1/2 cups powdered sugar
For the Glaze: 3 tablespoons fresh lemon juice
Instructions
Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a large bowl, whisk together the melted butter and granulated sugar until combined.
Whisk in the eggs one at a time until the mixture is smooth.
Stir in the lemon zest, lemon juice, and vanilla extract.
In a separate medium bowl, whisk together the flour, salt, and baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
Spread the batter evenly into the prepared baking pan.
Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached, not wet batter.
Let the brownies cool completely in the pan on a wire rack.
Prepare the glaze: In a small bowl, whisk together the powdered sugar and 3 tablespoons of lemon juice until smooth. Add more powdered sugar or lemon juice, one teaspoon at a time, to reach a thick but pourable consistency.
Once the brownies are cool, drizzle the glaze evenly over the top. Let the glaze set before cutting into squares.
Notes
For extra chewy brownies, do not overbake. The center should look slightly underdone when you remove them.
Use fresh lemon zest and juice for the best, brightest flavor.
You can substitute lime zest and juice for a citrus twist.