Lemon Brownies
Think brownies are just chocolate? These days bakers are brownie-fying every flavour from banana to strawberry to–you guessed it–lemon! And I can say first hand as someone who has made and eaten these lemon brownies, they are glorious.
Imagine the fudgy decadence of a chocolate brownie, only the flavours are bursting with lemon. The sweet lemon glaze on top gives it another layer of creamy texture and tang. It melts in your mouth and for anyone who is a lemon dessert lover, it comes their new favourite.
What Ingredients do I Need to Make Lemon Brownies?
You only need a few simple pantry staples to make a batch of lemon brownies. They are:
- Lemons
- Sugar
- Butter
- Eggs
- Vanilla
- All purpose flour
- Cornstarch
- Salt
- Icing sugar
Can I Use Bottled Lemon Juice?
Even though it’s not the same as using fresh lemon juice, you can certainly use bottled lemon juice for most baked goods. Because nothing has been added to a fresh lemon for preservation, the flavour is much more pure. To learn about the different qualities of bottled lemon juice, check out this informative post by Sporked. And because you need freshly grated lemon zest for this recipe anyway, it is best to use fresh lemons.
How do I Store Lemon Brownies?
The best way to store lemon brownies is at room temperature in an air tight container. They will keep this way for up to 4 days. I prefer the counter top over the fridge because the butter content in the brownies causes them to harden when chilled. Keeping them out at room temperature for a while softens them up again. If you prefer to keep them in the fridge they will last about 7 days.
I really hope you’ll try out these lemon brownies soon. If you do, let us know what you think! And please give the recipe a rating so we know how you liked it!
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Lemon Brownies
Equipment
- Mixing bowl
- Whisk
- Spatula
- 8 inch square baking pan
Ingredients
BROWNIES
- 1 cup sugar
- 2 tablespoons lemon zest, grated 2 medium lemons
- ½ cup butter, melted and cooled 120g
- 4 tablespoons lemon juice 1½-2 lemons
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 1½ cups all purpose flour 190g
- 2 teaspoons cornstarch
- ½ teaspoon salt
LEMON GLAZE
- ¾ cup icing sugar
- ⅛ teaspoon salt
- 1-2 tablespoons lemon juice
Instructions
FOR THE BROWNIES
- Preheat oven to 350℉/180℃. Grease an 8 inch square pan and line with parchment paper for easy removal.
- In a large mixing bowl combine the sugar and lemon zest. Massage with fingers until the oils from the zest release and turn the sugar sandy. This should take about a minute.
- Add melted butter, lemon juice, eggs and vanilla. Whisk until the mixture is smooth and fully incorporated.
- Add all purpose flour, cornstarch and salt. Whisk in well until the batter is smooth and no traces of flour remain. Scrape into prepared pan and tap a few times on the counter to release air bubbles.
- Bake about 20 minutes or until the center is just set when you tap the pan. Do not over bake. Cool for 10 minutes in the pan before removing to cool completely on a rack.
FOR THE GLAZE
- In a mixing small bowl combine the icing sugar and salt. Gradually add lemon juice, beginning with a thick paste then adding more to thin it slightly. It should be of pouring consistency yet not too thin.
- Cover top of cooled brownies with the glaze using the back of a spoon or offset spatula. Let it drip down the sides, if necessary. Glaze will set in 1-2 hours depending on humidity. Cut into squares.