This just looks too easy, and tasty! Gotta love lemons this time of year, and it’s a dessert!
gather your ingredients:
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fresh lemons for the juice and zest ~ don’t be tempted to use bottled lemon juice, it’s not the same, and you’ll need fresh lemons for the zest, anyway.
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butter ~ softened
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sugar ~ granulated
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eggs ~ room temperature
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all purpose flour ~ cake flour will also work
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salt
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confectioner’s sugar ~ for the glaze
Brownies
Perfect Lemon Brownies are the tart and tangy equivalent of your favorite fudgy chocolate brownie. are the new ‘it’ dessert at our house.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Yield12servings
Calories192kcal
AuthorSue Moran
Equipment
- 8×8 inch or 9×9 inch baking pan Note: the 9×9 inch pan will yield slightly thinner brownies.)
Ingredients
- 1 cup granulated sugar
- 8 Tbsp unsalted butter, at room temperature
- 2 large eggs, ideally at room temperature
- zest of 1 large lemon
- 4 Tbsp fresh lemon juice
- 1 1/4 cups all purpose flour
- 1/2 tsp salt
glaze
- 1 1/4 cup sifted confectioner’s sugar
- 2-3 Tbsp lemon juice
Instructions
- Preheat the oven to 350F. Lightly spray or butter your 8×8 9r 9×9 baking pan. I like to line it with parchment paper so I can remove the brownies easily for glazing and slicing, but that’s optional.
- Cream the butter and sugar together in a mixing bowl until light and fluffy.
- Blend in the eggs, one at a time.
- Mix in the lemon juice and zest. Note: the batter may look curdled at this point, but no worries, that’s normal and it will resolve itself when you blend in the flour.
- Stir in the salt, and then fold in the flour, stirring just until everything is well incorporated, but don’t over mix.
- Spread into your prepared pan, evening out the surface with an offset spatula. Bake for 25-30 minutes, or just until set in center. Note: Try not to over bake these, you want that fudgy texture! The surface will not be a ‘springy’ as a cake is when these brownies are done.
- Let the pan cool for about 20 minutes before lifting the brownies out using the parchment paper ‘sling’ to finish cooling on a rack. If you didn’t use parchment, let the brownies cool in the pan on a rack.
- Mix the sugar and enough lemon juice to make a thick but pourable glaze. Spread over the top of the completely cooled brownies. Top with a little lemon zest if you like. Let the glaze harden before slicing.
LEMON BROWNIE FAQS
can I double this recipe and bake it in a 9×13 pan?
Yes, that will work fine. The baking time will be a little longer.
Can these be made gluten free?
Yes, I always recommend using a reputable gf baking mix, from Bob’s Red Mill or King Arthur Flour, for instance.
Can I use cake flour?
Yes, cake flour will give them a more delicate texture.
why is there no baking powder in these brownies?
Brownies don’t use rising agents because they are supposed to be dense and moist. If you add baking powder these lemon brownies would have a more ‘cakey’ texture.
Can I use lime juice and zest or orange juice and orange zest?
Yes, that should be delicious!
Do these lemon brownies need to be refrigerated?
No, I leave them out on the counter, but you can refrigerate them if you like.
Can you make lemon brownies ahead?
If you need to make these ahead, I suggest baking the brownies, cooling them completely, then wrapping in plastic and refrigerating for up to 2 days. Then glaze the day you want to serve.
can lemon brownies be frozen?
Yes, but I suggest freezing the cooled brownies before glazing, then glaze the defrosted brownies the day you want to serve them. Wrap the completely cooled brownies (don’t slice first) in plastic, then in heavy duty foil. They’ll keep for up to 2 months.
Recipe originally posted here: https://theviewfromgreatisland.com/lemon-brownies-recipe/