Lemon Brownie Recipe
Introduction
Brighten up your dessert table with these zesty lemon brownies, a delightful twist on the traditional chocolate version. Perfectly sweet with a tangy lemon kick, these brownies offer a refreshing flavor contrast that’s sure to please.
The soft, tender texture paired with a vibrant lemon glaze makes them irresistibly tempting. Whether you’re a citrus lover or just looking for something a little different, these lemon brownies promise to deliver a burst of sunshine in every bite.
Enjoy your homemade lemon brownies, a delightful treat that brings a bit of zing to your dessert offerings. Would you like to tweak this recipe or explore other citrus-infused desserts?
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Total Time: 40-45 minutes
Servings: 9-12 brownies
Ingredients:
- 1 cup granulated sugar
- 8 teaspoons unsalted butter, at room temperature
- 2 large eggs
- Peeled zest of one lemon
- 4 teaspoons fresh lemon juice
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
For the Glaze:
- 1 1/4 cups sifted confectioners’ sugar
- 2-3 tablespoons lemon juice
Instructions:
- Preheat the Oven: Heat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare an 8×8 or 9×9 inch baking pan by greasing it or lining it with parchment paper for easy removal.
- Cream Butter and Sugar: In a mixing bowl, beat the butter and granulated sugar together until the mixture is light and fluffy. This helps create a smooth, airy texture in the brownies.
- Add Eggs and Lemon: Incorporate the eggs one at a time, mixing well after each addition. Stir in the lemon juice and peeled lemon zest to infuse the batter with a bright, citrus flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add this to the creamed mixture, stirring just until combined. Be careful not to overmix to maintain a tender texture.
- Bake: Spread the batter evenly in the prepared pan using an offset spatula. Bake in the preheated oven for 25-30 minutes, or until the center is set but still slightly soft. Remember, the goal is a moist, tender crumb, not a dry cake, so keep a close eye to avoid overbaking.
- Cool: Allow the brownies to cool in the pan for 20 minutes before using the parchment paper to lift them out onto a cooling rack. If not using parchment, let them cool completely in the pan on a rack.
- Prepare the Glaze: While the brownies cool, whisk together the confectioners’ sugar and lemon juice until smooth. Adjust the consistency with more lemon juice if needed. The glaze should be pourable but thick.
- Glaze and Garnish: Once the brownies are completely cool, spread the lemon glaze over the top. If desired, sprinkle some grated lemon peel for an extra pop of lemon flavor.
- Serve: Let the glaze set before slicing the brownies into squares. These lemon brownies are perfect as a light dessert or a sweet treat with afternoon tea.