Description

Dense, fudgy lemon brownies bursting with fresh lemon zest and juice, topped with a tangy lemon glaze. A perfect bright twist on classic brownies for dessert lovers.

Ingredients

1½ cups all-purpose flour

1½ cups granulated sugar

½ teaspoon salt

1 cup unsalted butter, softened

4 large eggs, room temperature

2 tablespoons lemon zest (from 2–3 lemons)

⅓ cup fresh lemon juice

1 teaspoon vanilla extract

1 cup powdered sugar (for glaze)

2–3 tablespoons fresh lemon juice (for glaze)

1 tablespoon lemon zest (for glaze)

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Instructions

Preheat oven to 350°F (175°C). Line and grease a 9×13 pan.
Whisk flour and salt in a bowl.
Cream butter and sugar until fluffy. Add eggs one at a time.
Mix in lemon zest, juice, and vanilla.
Fold in flour mixture just until combined.
Pour batter into pan and bake 25-30 minutes. Cool completely.
Mix powdered sugar, lemon juice, and zest for glaze. Pour over brownies. Let set 30 minutes before serving.

Notes

Substitute half the butter for cream cheese for extra richness
Use lime zest and juice instead of lemon for a citrus twist
Sprinkle with toasted coconut flakes after glazing for texture
Make mini lemon brownies in a muffin tin for easy portion control

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American