Lemon Brownies Made Easy
Bright, tangy lemon brownies with a soft, fudgy crumb and a glossy citrus glaze. Quick to mix and bake anytime.
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Servings:
Ingredients
Main Ingredients
- 7 tbsp unsalted butter, melted and cooled
- 0.9 cup granulated sugar
- 1.5 tbsp finely grated lemon zest
- 3 tbsp fresh lemon juice
- 3.5 fl oz beaten eggs about 2 large eggs
- 1 tsp vanilla extract
- 1.1 cup all-purpose flour
- 0.5 tsp baking powder
- 0.25 tsp fine sea salt
- 1.1 cup powdered sugar for glaze
- 2.5 tbsp fresh lemon juice for glaze
- 0.5 tsp finely grated lemon zest for glaze, optional
- 1 tbsp unsalted butter, melted for glaze, optional for extra gloss
Instructions
Preparation Steps
- Heat oven to 350°F. Line an 8-inch square pan with parchment and lightly grease.
- Whisk melted butter, sugar, and lemon zest in a bowl until the mixture looks creamy and fragrant.
- Whisk in the eggs until smooth, then stir in vanilla and lemon juice.
- Combine flour, baking powder, and salt. Fold into the wet mixture just until no dry streaks remain.
- Spread batter in the pan and smooth the top. Bake 20–24 minutes, until edges are set and center barely springs back.
- Cool in the pan for 10–15 minutes while you make the glaze.
- Whisk powdered sugar with lemon juice, optional zest, and melted butter until silky and pourable.
- Pour glaze over warm brownies and spread to the corners. Let set until the glaze firms.
- Lift out with parchment, slice into squares, and serve.
Notes
For extra zing, add 1–2 tbsp of white chocolate chips to the batter or finish with a pinch of flaky salt on the glaze. Store covered at room temperature for 1 day or refrigerate up to 4 days; the glaze sets best when chilled. Lemon brownies freeze well for up to 2 months—thaw in the fridge overnight.
This recipe is an original creation inspired by classic Lemon Brownies Made Easy flavors. All ingredient ratios and instructions are independently developed.