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Lemon Brownies

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Soft, fudgy lemon brownies made with fresh lemon juice and zest, topped with a tangy lemon icing. These bright and zesty bars combine the texture of brownies with the refreshing flavor of citrus for a perfect spring or summer dessert.

Ingredients

1 1/4 cups (250g) granulated sugar

3 large eggs, at room temperature

2 tablespoons fresh lemon zest (about 2 lemons)

3 tablespoons fresh lemon juice (about 1 lemon)

3/4 cup (175g) unsalted butter, melted and cooled

1 teaspoon pure vanilla extract

2 cups (260g) all-purpose flour, spooned and leveled

1/2 teaspoon salt

1 cup (130g) powdered sugar (for icing)

1–2 tablespoons fresh lemon juice (for icing)

Lemon zest (optional, for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Butter an 8×8-inch baking pan and line with parchment paper.
  2. In a large bowl, combine sugar, eggs, and lemon zest. Whip until sugar dissolves, 3–5 minutes with a mixer or 5–7 minutes by hand.
  3. Slowly mix in lemon juice, melted butter, and vanilla.
  4. Gently fold in flour and salt until just combined.
  5. Pour batter into prepared pan and spread evenly.
  6. Bake for 28–32 minutes, until a skewer inserted in the center comes out with moist crumbs but no wet batter.
  7. Cool completely in the pan.
  8. For icing, whisk powdered sugar with 1 tablespoon lemon juice, adding more as needed for consistency.
  9. Spread icing over cooled brownies and top with lemon zest. Let icing set 1 hour before slicing.

Notes

Fold in white chocolate chips for extra sweetness.

Add more zest for a tangier flavor.

Drizzle a thinner icing instead of spreading for a lighter version.

Cut into bite-sized squares for parties.

Double the recipe for a 9×13-inch pan, adjusting bake time.

Nutrition

Find it online: https://chocolatecoveredamy.com/lemon-brownies/