Lemon brownies has everything that you would expect in a brownie it’s moist, fudgy and chewy but with a refreshingly bright lemony tart sweetness in it. The glorious lemon glaze on top makes these brownies top notch.
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Ingredients you’ll need:
- â…” cup butter, softened to room temperature
- 1 ¼ cup sugar
- 2 tablespoon lemon juice, freshly squeezed
- 2 tablespoon lemon zest
- 4 large eggs, room temperature
- 1 ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
FOR GLAZE:
- 1 cup powdered sugar
- 2-3 tablespoon lemon juice, freshly squeezed
- 4 tablespoon lemon zest
Do not substitute fresh lemon juice with bottled juice. You have to use fresh lemon juice and lemon zest for making lemon brownies.
You can use a mix of butter and canola oil to measure together to â…” cup and use it to make brownie batter.
While granulated sugar can’t be substituted with brown sugar. Brown sugar will change the color and texture of the brownies.
Ingredients additions and substitutions:
- Feel free to add extra tablespoon of lemon juice or extra lemon zest to brownie batter and glaze if you love lemony tart flavored lemon brownies. Do this step with caution. It’s only for those who love extra tart flavors!
- Poppy seeds go very well with lemon desserts. I don’t see why you can’t add 1 to 2 tablespoon of poppy seeds to the brownie batter if you like the combination.
- Feeling crazy adventurous? Try adding chocolate chips either to the batter or on top of the brownie instead of lemon glaze!
How to make lemon brownies
Pre-heat oven at 350° F. Line a 9×9 or 8×8 baking pan with aluminium foil with sides of the foil extended over the pan for easy removal of the brownies. Grease aluminium foil with cooking oil or butter.
- In a bowl sieve all-purpose flour, baking powder and salt together.
- Beat softened butter, granulated sugar, freshly squeezed lemon juice and lemon zest in large bowl. Keep scraping the edges of the bowl while you beat. Beat until butter and sugar is creamy.
- Crack 1 egg into the butter mix at a time and beat for 10-15 seconds until incorporated.
- Tip: do not over mix it will result in tougher brownies. Over mixing will also result in butter and eggs getting separated and the mix will look split.
- Finally add flour into the bowl and mix until ingredients are incorporated.
- Transfer brownie batter into baking pan lined with aluminium foil.
- Bake in pre-heated oven at 350° F for 20 to 22 minutes or until the top of the brownie looks set and is lightly golden brown.
- Pro-Tip: Do not bake for longer than mentioned time.
- Allow brownie to cool for 15 to 20 minutes before you remove and transfer to another tray to add glaze.
While brownie cools make lemon glaze.
For lemon glaze whisk together powdered sugar, lemon zest and start with 1 tablespoon of lemon juice first. Add more lemon juice only if needed to adjust the consistency of glaze. It should be thick but pourable/spreadable consistency.
Once brownies have cooled, carefully lift it off the tray place it on a large plate or tray.
Spread lemon glaze evenly over the brownies.
Allow the glaze to set.
Cut lemon brownies into squares and serve.
FAQS
Yes you can. Use yellow cake mix and lemon extract to get lemon flavors. You’ll need 1 box of yellow cake mix, ½ teaspoon of lemon extract, eggs, lemon juice and lemon zest to make the brownies.
Don’t forget to add lemon glaze on top once you bake brownies from yellow cake mix.
Option 1: replace egg with water+baking powder+oil mix.
2 tablespoons water + 2 teaspoon baking powder + 1 teaspoon vegetable oil = 1 large egg
Option 2 (not a vegan option): use yogurt in place of egg. Use â…” cup yogurt in the recipe.
Options 3: unsweetened apple sauce is one of most popular substitute for eggs in all baking recipes.
¼ cup unsweetened apple sauce = 1 large egg. Note apple sauce might change the color of the brownies. I personally never liked the results while replacing eggs with applesauce for these brownies!
Yes, you can bake lemon brownies ahead. Once glaze is completely set store covered in air tight container on the counter for a day or two after that store in refrigerator.
To store longer, you can freeze lemon brownies in air tight freezer safe container. Hold the glaze if you want to freeze.
To serve frozen lemon brownies, thaw at room temperature for 1 to 2 hours and then serve. Add glaze after thawing the brownies.
When you add cold eggs or any cold ingredients while making the batter, the batter can curdle or split. Make sure to bring all ingredients to room temperature before starting.
Curdled batter doesn’t matter most times, don’t chuck it away. Go ahead and bake it, it will bake just fine.
Glaze needs to be made with powdered sugar. You can try making your own powdered sugar using 1 cup regular sugar and 1 tablespoon corn starch in blender and process until fine powder is formed.
Note – I haven’t tried this, but I know a lot of people suggest this if you don’t have powdered sugar.
MORE LEMON DESSERTS
OTHER LEMON RECIPES TO TRY:
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📋Moist Fudgy Lemon Brownies
Ingredients
- â…” cup butter softened to room temperature
- 1 ¼ cup sugar
- 2 tablespoon lemon juice freshly squeezed
- 2 tablespoon lemon zest
- 4 eggs room temperature
- 1 ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
FOR GLAZE:
- 1 cup powdered sugar
- 2-3 tablespoon lemon juice freshly squeezed
- 4 tablespoon lemon zest
Instructions
- Pre-heat oven at 350° F. Line a 9×9 or 8×8 baking pan with aluminum foil with sides of the foil extended over the pan for easy removal of the brownies. Grease aluminum foil with cooking oil or butter.
- In a bowl sieve all-purpose flour, baking powder and salt together.
- Beat softened butter, granulated sugar, freshly squeezed lemon juice and lemon zest in large bowl. Keep scraping the edges of the bowl while you beat. Beat until butter and sugar is creamy.
- Crack 1 egg into the butter mix at a time and beat for 10-15 seconds until incorporated.Tip: do not over mix it will result in tougher brownies. Over mixing will also result in butter and eggs getting separated and the mix will look split.
- Finally add flour into the bowl and mix until ingredients are incorporated.
- Transfer brownie batter into baking pan lined with aluminum foil.
- Bake in pre-heated oven at 350° F for 20 to 22 minutes or until the top of the brownie looks set and is lightly golden brown.Pro-Tip: Do not bake for longer than mentioned time.
- Allow brownie to cool for 15 to 20 minutes before you remove and transfer to another tray to add glaze.
- While brownie cools make lemon glaze.
- For lemon glaze whisk together powdered sugar, lemon zest and start with 1 tablespoon of lemon juice first. Add more lemon juice only if needed to adjust the consistency of glaze. It should be thick but pourable/spreadable consistency.
- Once brownies have cooled, carefully lift it off the tray place it on a large plate or tray.
- Spread lemon glaze evenly over the brownies.
- Allow the glaze to set.
- Cut lemon brownies into squares and serve.
Video
Notes
- Do not substitute fresh lemon juice with bottled juice. You have to use fresh lemon juice and lemon zest for making lemon brownies.
- You can use a mix of butter and canola oil to measure together to â…” cup and use it to make brownie batter.
- While granulated sugar can’t be substituted with brown sugar. Brown sugar will change the color and texture of the brownies.
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