With a tart lemon flavor and a chewy dense texture, these Lemon Brownies are the perfect spring and summer dessert.
Yes, brownies can be other things than just chocolate! At least in the food world we say so.
These Lemon Brownies are some of my favorite, they are the texture of your favorite brownie recipe but in lemon form.
A delicious dessert that you can eat in the spring in summer, but I could eat them all year round they are just that good.
Bars, brownies, whatever you want to call them – they are one tasty treat the the whole family will enjoy.
The best part is that if you are a baker, then you most likely have all the ingredients on hand, which makes them super easy to whip up.
If you have been craving something citrusy, then you absolutely cannot resist making my Lemon Brownies.
Some of my other favorite lemon flavored recipes we have on our site include: Lemon Ricotta Cake, Strawberry Lemonade Cookies and Lemon Meringue Pie.
WHY THIS RECIPE WORKS:
- With minimal and on hand ingredients these come together quickly.
- This has a nice tart and sweet flavor from the lemon juice and zest.
- The glaze makes these over the top and gives them just the sweetness they deserve.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Unsalted butter
Granulated sugar
Eggs
Lemon juice
Lemon zest
All-purpose flour
Salt
Baking powder
Powdered sugar
HOW TO MAKE LEMON BROWNIES, STEP BY STEP:
- Preheat your oven to 350 degrees F. Grease a 9×13-inch baking pan with non-stick cooking spray or line it with parchment paper.
- In a large bowl, cream together the softened butter and sugar until it’s light and fluffy.
- Beat in the eggs one at a time until fully combined.
- Then stir in the lemon juice and lemon zest.
- In a separate small bowl, whisk together the flour, salt, and baking powder.
- Gradually add the dry ingredients into the butter mixture and mix until combined.
- Spread the batter evenly into the prepared pan.
- Place in the oven and bake for 25-30 minutes, or until the edges start to turn golden and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the brownies to cool completely in the pan on a wire rack.
- While the brownies are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
- Once the brownies are cooled, drizzle the glaze over the top. Allow the glaze to set before cutting the brownies into squares.
WHAT DO THESE TASTE LIKE?
These Lemon Brownies are quite rich and tangy due to the fresh lemon juice and zest.
Adjust the amount of lemon juice and zest in the brownies and glaze to suit your personal taste.
If you prefer a less tangy brownie, reduce the amount of lemon juice, and replace it with an equal amount of milk or water.
WHY DIDN’T MY LEMON BROWNIES RISE?
These are not meant to rise like traditional brownies or cakes due to the lack of leavening agents.
They’re meant to be dense and moist like a more fudge like brownie. So do not be surprised that they are not super thick!
CAN I ADD ANYTHING TO THE BATTER?
While these are a nice lemon flavor you can add a few things to change the flavor slightly if you’d like.
Chopped white chocolate or white chocolate chips compliment the flavor nicely.
You can also add about a cup of blueberries (make sure that you coat them in flour so they don’t sink) to have a nice lemon blueberry flavor.
MY GLAZE IS TOO THIN/THICK – WHAT SHOULD I DO?
If your glaze is too thin, add more powdered sugar, a tablespoon at time, until you reach your desired consistency.
If it’s too thick, add more lemon juice or a little bit of water to thin it out.
HOW TO STORE:
These can be stored in an airtight container on the countertop where they will keep for 3-4 days.
You can also extend the life and place them in the refrigerator where they will keep for up to 1 week.
These can also be frozen, place in a freezer container, I like to individually wrap each one in plastic wrap. They will keep frozen for up to 3 months.
To defrost, remove to the refrigerator or countertop until thawed.
TIPS AND TRICKS:
- Always zest your lemons before juicing them; it’s much easier.
- When zesting, try to only get the yellow part of the peel. The white part (pith) is bitter.
- Allow the brownies to cool completely before glazing to prevent the glaze from melting and soaking into the brownies.
- For an extra lemon boost, add a little lemon extract to the brownie batter.
- These do not rise high, they are dense and moist and are thinner.
- Make these gluten-free by replacing the all-purpose flour 1:1 with gluten free flour.
- These can be frozen, see above on how to do that.
- To add some more flavor add some white chocolate or blueberries to the batter.
Love a good lemon dessert that just dances off of your tastebuds? Then you need to make these Lemon Brownies ASAP!
If you like this recipe you might also like:
If you’ve tried these LEMON BROWNIES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Lemon Brownies
Ingredients
For the brownies:
- ¾ cup unsalted butter softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 3 Tablespoons fresh lemon juice
- 1 ½ Tablespoon lemon zest
- 1 ½ cups all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon baking powder
For the glaze:
- 1 ½ cups powdered sugar
- 3 Tablespoons fresh lemon juice
- 1 ½ teaspoons lemon zest
Instructions
- Preheat your oven to 350 degrees F. Grease a 9×13-inch baking pan with non-stick cooking spray or line it with parchment paper.
- In a large bowl, cream together the softened butter and sugar until it’s light and fluffy.
- Beat in the eggs one at a time until fully combined.
- Then stir in the lemon juice and lemon zest.
- In a separate small bowl, whisk together the flour, salt, and baking powder.
- Gradually add the dry ingredients into the butter mixture and mix until combined.
- Spread the batter evenly into the prepared pan.
- Place in the oven and bake for 25-30 minutes, or until the edges start to turn golden and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the brownies to cool completely in the pan on a wire rack.
- While the brownies are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
- Once the brownies are cooled, drizzle the glaze over the top. Allow the glaze to set before cutting the brownies into squares.
Notes
- Always zest your lemons before juicing them; it’s much easier.
- When zesting, try to only get the yellow part of the peel. The white part (pith) is bitter.
- Allow the brownies to cool completely before glazing to prevent the glaze from melting and soaking into the brownies.
- For an extra lemon boost, add a little lemon extract to the brownie batter.
- These do not rise high, they are dense and moist and are thinner.
- Make these gluten-free by replacing the all-purpose flour 1:1 with gluten free flour.
- These can be frozen, see above on how to do that.
- To add some more flavor add some white chocolate or blueberries to the batter.
Nutrition
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