Lemony Lemon Brownies
Creamy, bright, and bursting with citrus flavor, Lemony Lemon Brownies are a delightful twist on a classic treat that combine brownie-like richness with a sunny lemon lift.
Servings: 12 servings
Equipment
- Mixing Bowl
- Stand Mixer
- Baking Dish
- Whisk
Ingredients
Batter Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup all-purpose flour
- 2 large eggs room temperature
- 2 tablespoons lemon zest finely grated (from about 2 lemons)
- 2 tablespoons fresh lemon juice
- 3/4 cup granulated sugar
- 1/4 teaspoon sea salt
Glaze Ingredients
- 4 tablespoons fresh lemon juice
- 8 teaspoons lemon zest finely grated (for glaze)
- 1 cup icing sugar sifted (powdered sugar)
Instructions
- Preheat oven to 350°F. Grease an 8×8-inch baking dish with butter and set aside.
- In a stand mixer or using a hand mixer, beat together the softened butter, granulated sugar, all-purpose flour, and sea salt until just combined and slightly crumbly.
- In a separate bowl, whisk the eggs, 2 tablespoons lemon zest, and 2 tablespoons fresh lemon juice until smooth and slightly frothy.
- Add the egg-lemon mixture to the flour mixture and beat on low for about 2 minutes until the batter is smooth and uniform in color.
- Pour the batter into the prepared baking dish, smoothing the top with a spatula.
- Bake for 23–25 minutes, until the edges are golden and the center is just set.
- Remove from oven and let the brownies cool completely in the pan on a wire rack.
- For the glaze, whisk together 1 cup sifted icing sugar, 4 tablespoons lemon juice, and 8 teaspoons lemon zest until smooth.
- Spread the glaze over the cooled brownies and let set for at least 20 minutes before slicing.
- Slice into 9 or 12 squares and serve.
Notes
Store cooled brownies in an airtight container in the refrigerator for up to 4 days.