Lemon Brownies
Tender, moist and absolutely delicious, these Lemon Brownies are your perfect summer dessert. Easy to throw together and they keep you coming back for more.
Servings: 12 servings
Ingredients
- 1 ½ cup spoon and level
- 1 cup butter 8oz at room temperature
- 1 ½ cup granulated sugar
- 3 Tablespoon lemon juice about 1 lemon
- 2 teaspoons lemon zest zest of one lemon
- ½ teaspoon baking powder
- 2 eggs at room temperature
Lemon Glaze:
- ¾ cup powdered sugar
- 1 ½ Tablespoon lemon juice
- Zest of ½ lemon
Instructions
- Preheat the oven to 350 degrees F. Line a 9’’x 13’’ baking pan with parchment paper. Set it aside.
- Place butter in a medium-sized bowl and beat it until creamy. Then add sugar and beat for a couple of minutes until soft and fluffy.
- Next, add one egg at a time, beating each egg until well combined.
- Add lemon zest and lemon juice, and stir to combine.
- In a different bowl, mix flour with baking powder. Then, incorporate it into the brownies batter. Mix with a silicone spatula to combine.
- Pour your brownie batter into the prepared baking tray, and use the back of the spatula to extend it evenly.
- Bake for 22-25 minutes, or until the edges are brownish and the center is set. For fudgy brownies, your baking time will be closer to 22 minutes. For spongy brownies, 25 to 28 minutes will be ideal.
- Once out of the oven, let it cool to room temperature before unmolding and slicing.
- Before serving, mix all the ingredients for the lemon glaze in a small bowl. Then, coat your brownies with it and let the glaze harden.
- Slice and enjoy!
Notes
recipe and image found on https://thissillygirlskitchen.com/lemon-brownies/
Fresh lemon juice is best in this, bottled can be used in a pinch but will not taste as real lemon.
Lemon zest is great in this recipe as it will give it a little more lemon punch.
You can use powdered sugar instead of the glaze.
These can be frozen, see above on how to do that.
Other ingredients can be added, see above for some suggestions.
Fresh lemon juice is best in this, bottled can be used in a pinch but will not taste as real lemon.
Lemon zest is great in this recipe as it will give it a little more lemon punch.
You can use powdered sugar instead of the glaze.
These can be frozen, see above on how to do that.
Other ingredients can be added, see above for some suggestions.