These delightful squares of lemony bliss are tender, chewy, and the ideal treat for anyone who loves a scrumptious lemon brownie!
Lemony Lemon Brownies are a delightful twist on the traditional chocolate brownie. They blend the tangy zest of lemons with the sweet, dense texture of brownies, creating a dessert that’s both refreshing and satisfying. Perfect for summer picnics, spring brunches, or as a cheerful treat during the colder months, these brownies offer a unique flavor profile that’s sure to impress.
What Makes Lemony Lemon Brownies Unique?
Unlike their chocolate counterparts, Lemony Lemon Brownies rely on the vibrant flavor of lemon—both the juice and the zest—to bring a bright, tangy taste that contrasts beautifully with the sweet, sugary components. The result is a dessert that feels lighter and more refreshing, perfect for those who prefer their sweets with a bit of zing.
Lemon Brownie Recipe Ingredients
For the Brownie Base:
- All-purpose flour: This is the foundation of your brownies, providing structure. It’s what gives the brownies their body and ensures they’re not too dense or too cakey.
- Sugar: Sugar is not just a sweetener; it also contributes to the moistness and tenderness of the brownies. It helps create that shiny, crackly top we all love on brownies.
- Salt: A pinch of salt is crucial in baking. It enhances all the other flavors in your brownies, balancing the sweetness and bringing out the lemon flavor.
- Butter: Butter adds richness and flavor. It also contributes to the tender, chewy texture of the brownies. Using unsalted butter allows you to control the amount of salt in the recipe.
- Eggs: Eggs bind the ingredients together and add moisture. They’re a key factor in achieving the right texture, as they help the brownies to rise slightly without becoming too cake-like.
- Lemon zest: The zest from lemons infuses the batter with a bright, citrusy flavor. Zest contains the oils of the lemon, which are packed with lemon flavor, more so than the juice.
- Lemon juice: Lemon juice adds tanginess and complements the zest to intensify the lemon flavor in the brownies. It adds a refreshing note that contrasts beautifully with the sweet base.
For the Lemon Glaze:
- Powdered sugar: Also known as confectioners’ sugar, this fine sugar combines with lemon juice to create a smooth, sweet glaze. It dissolves easily, ensuring a silky texture.
- Lemon juice: In the glaze, lemon juice thins the powdered sugar to the right consistency and adds a sharp, tangy flavor that pairs perfectly with the sweet, zesty brownies.
- Lemon zest: Adding zest to the glaze introduces an extra pop of lemon flavor and a slight texture that enhances the overall sensory experience of the brownies.
Each ingredient plays a specific role in creating lemony lemon brownies that are not only delicious to taste but also pleasing in texture and appearance. The combination of these ingredients results in a dessert that’s a perfect balance of sweet and tangy, with a rich, chewy base and a smooth, zesty glaze.
Tips for Perfect Lemony Lemon Brownies
Achieving the Right Texture:
The secret to perfect brownies, lemony or otherwise, lies in the baking time. Overbaking can lead to dryness, while underbaking can result in a gooey center. Aim for a balance where the edges are slightly crisp, and the center is set but still soft.
Enhancing the Lemon Flavor:
Don’t skimp on the zest! The zest contains essential oils that provide a concentrated lemon flavor, which can make or break your lemony lemon brownies.
How to Serve Lemony Lemon Brownies:
These brownies are best served at room temperature or slightly chilled. For an extra touch of elegance, garnish with a sprinkle of powdered sugar or a thin lemon slice.
Storing Your Brownies:
Keep them in an airtight container at room temperature for up to three days or refrigerate for a week. For longer storage, they can be frozen and thawed as needed.
Lemony Lemon Brownies Recipe
- Prep Time: 1HOUR HR 20MINUTES MINS
- Cook Time: 20MINUTES MINS
- Total Time: 1HOUR HR 40MINUTES MINS
- Yield: 24 SMALL SQUARES
- Category: Dessert
- Cuisine: American
Ingredients
Lemon Batter:
- 1 cup (142 g) all-purpose flour
- ¾ cup (159 g) granulated sugar
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 1 tablespoon lemon zest, from 1 large lemon
- ½ cup (113 g) salted butter, melted and cooled
- 2 large eggs
- 1 large egg yolk
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Lemon Glaze:
- ¾ cup (86 g) powdered sugar
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest
Instructions
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Preheat the oven to 350 degrees F. Line an 8X8-inch aluminum baking pan with parchment so that it hangs over two of the edges (to lift out the bars later – alternately, you can just grease the pan really well and slice them in the pan) and lightly coat the pan and parchment with nonstick cooking spray.
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In a large bowl, whisk together the flour, sugar, salt, baking powder and lemon zest.
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In a separate bowl or in a large liquid measuring cup, whisk together the butter, eggs and egg yolk, lemon juice and vanilla.
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Stir the wet ingredients into the flour mixture and mix until combined.
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Spread the batter evenly in the prepared pan.
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Bake for 18-20 minutes until a toothpick inserted in the center comes out clean or with moist crumbs (the top of the bars should spring back lightly when gently pressed). Don’t over bake or they might be dry.
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For the glaze, whisk together the powdered sugar, lemon juice and lemon zest until smooth and combined.
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After the bars have cooled completely in the pan, drizzle the glaze over the top (since the glaze layer is thin, it helps to pour it all across the bars instead of in one puddle before spreading) and use an offset spatula or knife to spread evenly over the bars.
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Place the bars in the refrigerator for 1-2 hours to let the glaze set before lifting them from the pan (using the parchment overhang) and cutting into small squares. These taste best chilled, in my opinion, but can be served at room temperature also.
Notes
Note: If using unsalted butter, make sure to add a pinch of 1/4 teaspoon salt to the batter.
Storage: Store leftovers in a sealed container for up to 3 days. Freeze for up to 3 months.
Nutrition
- Serving Size: 1 Square
- Calories: 100kcal
- Sugar: 10g
- Sodium: 68mg
- Fat: 4g
- Saturated Fat: 3g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 32mg