Lemon Brownies

overhead view of a small platter with lemon brownies topped with lemon icing

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4.93 from 13 votes

Lemon Brownies are light, bright, fresh and oozing with a citrusy lemon bite

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Keyword: bars, blondie, brownie, dessert, lemon

Servings:

Calories: 318kcal

Author: Tricia

Ingredients

For the brownies:

1 ¼ cups all-purpose flour (156g)
½ teaspoon baking powder
½ teaspoon salt
zest of 2 lemons (no white pith)
1 cup granulated sugar divided (222g)
9 tablespoons unsalted butter room temperature (127g or 4½ oz)
2 large eggs plus 1 egg yolk room temperature
1 teaspoon vanilla extract
¼ cup fresh lemon juice (2oz)

For the lemon glaze:

1 cup powdered sugar (120g)
1 tablespoon lemon juice plus more as needed for desired consistency
finely grated zest of ½ lemon

Instructions

To make the brownies:

Preheat oven to 350°F. Light coat a 8-inch square baking pan with vegetable cooking spray. Cut a length of parchment paper to fit the pan allowing the extra to come up to the top on opposite sides. Trim the excess above the edge of the pan. Repeat by fitting another sheet in the opposite direction. Set aside.
Whisk the flour, baking powder and salt together in a small bowl. Set aside.
In a small food processor combine the lemon zest with 3 or 4 tablespoons of the granulated sugar. Process until the sugar is bright yellow and the zest is in small flecks. If you don’t have a food processor combine the sugar and zest in a bowl and work the two together with your fingers until the zest is broken down and the sugar is bright yellow. You can also muddle the mixture using a mortar and pestle.
In a large mixing bowl combine the butter, lemon sugar and all remaining granulated sugar. Using an electric mixer beat until light and fluffy. Add the eggs and egg yolk one at a time mixing well after each addition. Pour in the vanilla extract and lemon juice. Blend on low just until incorporated. (The batter may look broken, this is normal.) Scrape down the sides and bottom of the bowl with a spatula. Mix on low just until blended. Using a rubber spatula gently fold in the dry ingredients just until no steaks of flour remain. Don’t over-mix.
Spread the batter evenly in the prepared pan. Bake for 28 to 33 minutes. The edges will just start to brown and a toothpick inserted into the center should come out with no wet batter. Moist crumbs are okay. Cool the brownies in the pan set over a wire rack. The brownies can be slightly warm when iced but are best sliced when cool.

To make the lemon glaze:

Whisk together the powdered sugar, lemon juice and lemon zest. Add more lemon juice or sugar until you reach the desired consistency. Pour the glaze over the brownies. Spread with a spatula or spoon to cover. Allow the brownies to rest for a few minutes then cut and serve.

Notes

Store leftovers in an airtight container at room temperature for up to 5 days or in the refrigerator for longer storage.

Lemon Brownies can be frozen for up to 2 months.

Nutrition