Homemade Lemon Brownies
This luscious Homemade Lemon Brownies recipe boasts a delightful and unexpected twist on the classic chocolate treat. From their tangy and bright flavor to their melt-in-your-mouth texture, these lemon brownies are sure to please with an option to have a sweet & zesty lemony glaze on top!
Servings: 9 Servings
Calories:
Ingredients
Homemade Lemon Brownies with Sugar-Free Option
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 lemons zested
- 1 cup granulated sugar (will use ¼ cup to make lemon zested sugar) (can make sugar free with healthy sugar substitutes.)
- ½ cup unsalted butter room temperature
- 3 large eggs room temperature or for fudgier brownies, use only 2 eggs + 1 egg yolk
- 1 teaspoon vanilla extract
- ¼ cup fresh lemon juice juice from 2 lemons
LEMON GLAZE
- 1 ¼ cups powdered sugar can make sugar free with healthy powdered sugar substitutes.
- 1-2 tablespoons lemon juice
- 1 teaspoon cream or milk of choice
- finely grated zest of ½ lemon
Instructions
LEMON BROWNIES
- Preheat oven to 350°F. Light spray a 8-inch square baking pan with non-stick cooking spray. Layer pan with parchment paper for easy removal and repeat with light spray of non-stick cooking spray.
- Whisk the flour, baking powder and salt together in a small bowl. Set aside.
- Combine the lemon zest with ¼ cup of the granulated sugar and place in a food processor and give it a few pulses until the sugar is bright yellow and the zest is broken down into specks. Other options: You can also work the two together with your fingers until the zest is broken down and the sugar is bright yellow or use a mortar/pestle.
- To make the batter, mix butter, lemon sugar, and white sugar in a big bowl. Use an electric mixer or stand mixer to beat them until they become light and fluffy. Then, add the eggs one at a time, making sure to mix well after each one. Pour in the vanilla extract and lemon juice and mix them together on low. Use a rubber spatula to gently mix in the dry ingredients until there are no more lumps of flour. Don't mix too much.
- Spread the batter evenly in the pan. Bake for 25-30 minutes. Test brownies with a toothpick inserted into the center, it should come out with no wet batter. Moist crumbs are okay. Let the brownies cool in the pan on a wire rack. They can be iced while still a little warm, but they're easier to cut when cooled.
LEMON GLAZE
- In a bowl, mix together powdered sugar, lemon juice, and lemon zest. Keep adding more lemon juice or sugar until you get the consistency you want. Pour the glaze over the brownies. add some lemon zest. Use a spatula or spoon to spread it evenly. Let the brownies sit for a bit, then cut and serve.