Lemon Brownies

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Lemon Brownies

Bursting with bright citrus flavor and a soft, chewy texture, lemon brownies offer a refreshing twist on the classic chocolate version. They work for potlucks, afternoon snacks, and celebrations. Whether you’re new to baking or you’re a seasoned home cook, this recipe delivers taste, simplicity, and a zesty kick.

Brighten up your kitchen with these tangy treats. Each bite delivers a balanced combination of sweet and tart, thanks to fresh lemon juice and zest throughout both the batter and the glaze. Let’s break down what makes lemon brownies so irresistible and easy to make at home.

The Appeal of Lemon Brownies

For citrus lovers, lemon brownies are a game changer. Imagine the dense, fudgy interior you expect from a brownie but with a sunny lemon flavor instead of chocolate. The tangy glaze adds another layer: sweet, smooth, and packed with citrus.

Why Choose Lemon Brownies?

• Freshness: Lemon provides a clean, crisp note that cuts through sugar.
• Texture: Moist, chewy, and rich, these brownies feel satisfying without being heavy.
• Versatility: They travel well and taste delicious straight from the fridge or at room temperature.

Satisfy a midday craving, impress your guests, or add something unique to the bake sale table. Lemon brownies are more than just a treat—they’re a mood booster.

Key Ingredients and Their Roles

Achieving the perfect lemon brownie starts with quality ingredients. Every component matters, adding structure, moisture, or flavor.

List of Ingredients

These core ingredients ensure the brownies bake up chewy and bright.

Ingredient Notes

• Zest before juicing: Extract the zest from your lemons before slicing and juicing. The oils in fresh zest amplify the lemon flavor.
• Use fresh lemons: Bottled juice can taste flat. Fresh lemons provide a fuller, livelier flavor.
• Cornstarch: This lightens the crumb, keeping each square tender.
• Extra yolks: More egg yolks add chewiness. Don’t skip them.

Step-by-Step Method

Follow this straightforward process for bakery-level results. Set yourself up for success with a little prep work.

1. Prepare the Pan

Line an 8×8-inch square pan with parchment paper and leave some overhang for easy lifting. Lightly grease the paper and sides. This step ensures the brownies come out clean and intact.

2. Make the Batter

• Melt the butter in a heat-proof bowl, then let it cool for several minutes.
• Whisk in the granulated sugar, blending until glossy and smooth.
• Add in the whole egg, egg yolks, lemon zest, and lemon juice. Mix just until combined.
• In another bowl, sift together the flour, cornstarch, baking powder, and salt.
• Fold the dry ingredients gently into the wet mixture. Use a spatula for minimal mixing to keep the brownies tender.

The batter should look thick and pale yellow, with small flecks of zest throughout.

3. Bake

• Preheat your oven to 350°F (175°C).
• Pour the batter into the prepared pan, spreading it evenly with an offset spatula.
• Bake on the center rack for 20 to 25 minutes. Check at 20 minutes; the center should be set but still soft.
• Remove from the oven and let cool in the pan. The brownies firm up as they cool.

4. Glaze

• Whisk the powdered sugar with 2 to 3 tablespoons of fresh lemon juice. The glaze should flow off a spoon but not be too runny.
• Once the brownies are fully cooled, pour the glaze over the slab. Use a spoon to coax it to the edges.
• Sprinkle extra zest or thin half-moon lemon slices for a visual pop.

Allow the glaze to set for at least 15 minutes before slicing.

Tips for the Ultimate Lemon Brownies

• Don’t overmix the batter: This leads to dense bars. Stir just until the flour disappears.
• Cool completely before glazing: A warm base will melt the glaze, making it sticky instead of smooth.
• Adjust the glaze: For a thinner, tarter glaze, add more lemon juice; for thickness, add extra sugar.
• For photo-worthy bars: Wipe your knife between cuts for clean edges.

Possible Add-Ins

• White chocolate chips boost sweetness and creaminess.
• Fresh blueberries offer bursts of color and a tart bite.
• Toasted pecans or walnuts bring crunch.

Fold in up to 1/2 cup to the batter before baking, or keep it classic.

Serving Suggestions

Lemon brownies work as a stand-alone dessert or as part of a vibrant dessert spread. Cut them into 12 large squares for indulgence or 24 smaller bites for parties. They also make thoughtful homemade gifts—wrap in wax paper and tie with string for a charming touch.

Pair them with:

• Hot tea or citrus-infused drinks
• Fresh berries and whipped cream
• A sprinkle of powdered sugar just before serving

These bars delight as both a weeknight sweet and a special celebration treat.

Storing and Freezing Lemon Brownies

Maintaining that bright, moist texture means storing them correctly.

Storage

• Store cooled, glazed brownies in an airtight container at room temperature for up to 2 days. Place parchment paper between layers to avoid glaze sticking.
• For longer storage, refrigerate for up to 5 days. The texture becomes fudgier and the flavor deepens.

Freezing

• Freeze unglazed bars. Wrap each square in plastic wrap, then transfer to a freezer bag.
• Thaw overnight in the fridge before glazing and serving.

Troubleshooting Common Issues

Even experienced bakers can run into hurdles. Here’s how to solve them:

The brownies are dry.

• Overbaking is the usual culprit. Check yours a few minutes early.
• Measure flour accurately; too much dries the bars.

The glaze is too thin or thick.

• Adjust with more sugar or juice as needed.
• Sift powdered sugar beforehand for a smooth, lump-free finish.

The brownies stick to the pan.

• Grease and line with parchment to avoid this.
• Allow cooling before lifting from the pan.

Frequently Asked Questions

Can I substitute bottled lemon juice?

You can, but the flavor won’t be as vibrant. Fresh juice and zest create the best balance of sharpness and aroma.

Can I use a different pan size?

Yes. For thinner bars, use a 9×9-inch pan but reduce baking time. For thicker ones, stick to an 8×8-inch pan as written.

Are there vegan or gluten-free options?

Substitute plant-based butter and a flax egg for a vegan version. Use a gluten-free baking blend in place of regular flour if needed.

Lemon brownies offer a playful, bright twist on traditional brownies. With a few simple ingredients and minimal prep, you get consistent, crowd-pleasing results. Remember to use fresh lemons and avoid overmixing, and you’ll land on the soft, chewy texture that makes these bars so addictive. Whether you bake them for a gathering or just for yourself, these lemon brownies bring a dose of sunshine to any day.

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Lemon Brownies

⭐⭐⭐⭐⭐

4.6 from 1 votes

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Course: Dessert / Cuisine: American

Prep Time 10 minutes

Cooking Time 25 minutes

Servings 12 servings

Calories 250 cal

What’s better than a batch of fudgy lemon brownies? How about soft, fudgy, luscious lemon brownies. They’re covered in zippy lemon glaze. Yeah, that’ll do it!

Ingredients

• 2 tablespoons cornstarch
• lemon zest or slices, for garnish (optional)
• 2 tablespoons fresh lemon juice
• 1 cup powdered sugar, sifted
• 1 large egg + 2 egg yolks
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 tablespoon lemon zest
• 3 tablespoon fresh lemon juice
• 1 1/2 cup all-purpose flour

Instructions

1. Preheat the oven to 350 degrees Fahrenheit (175°C). Grease an 8x8-inch baking pan. Line the pan with parchment paper. Set aside.
2. Make the brownies: In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed. Mix until light and fluffy, about 2-3 minutes. Turn the mixer to low. Blend in the egg and yolks one at a time, mixing well after each addition. Mix in the lemon juice and zest until combined.
3. In a separate bowl, whisk the flour, cornstarch, baking powder, and salt. Add this mixture to the wet ingredients. Mix gently by hand with a spatula. Stop mixing when no streaks of flour are visible.
4. Pour the batter into the prepared pan. Spread it evenly. Bake for 20-25 minutes. The edges should be lightly browned. Insert a toothpick into the center. It should come out mostly clean with a few moist crumbs. Let the baked item cool completely in the pan before glazing.
5. Make the glaze. In a medium bowl, whisk the powdered sugar and lemon juice until smooth. Add more lemon juice or powdered sugar if needed to reach the desired consistency.
6. Pour the glaze over the cooled brownies. Use an offset spatula to spread it evenly to the edges. Top with lemon zest or slices for garnish, if using. Let the glaze set before slicing into bars. Enjoy!