Get the Recipe: Lemon Brownies
Lemon Brownies blend the moist, dense texture of classic brownies with the zesty tang of lemons for a refreshing twist! Perfect for those who love a balance of tart and sweet in a unique treat. A bright, citrus-infused dessert to brighten any day!
Ingredients
Brownies
- ¾ cup butter, melted
- 1 ¼ cups granulated sugar
- 3 eggs
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- 1 cup gluten free flour
- ½ tsp baking powder
Glaze
- ¾ cup powdered sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
- In a mixing bowl or the bowl of stand mixer, add the melted butter and sugar. Beat or mix for 2 minutes, until light and creamy.
- Then, add in the eggs, lemon juice, and zest. Stir to combine.
- Add in the flour and baking powder. Stir to combine.
- Transfer the batter to the prepared pan. Smooth into an even layer.
- Bake for 25 to 27 minutes, or until a toothpick inserted comes out with only moist crumbs.
- Remove the pan from the oven.
- Once the brownies are cooled, make the glaze. Combine the powdered sugar, lemon juice and zest in a bowl. Stir until creamy.
- Pour the glaze over the cooled brownies. Slice and serve!
Notes
- This recipe can be made with regular flour if you are not gluten free.
- For the best flavor, use fresh squeezed lemon juice.
- Do not over bake. A toothpick inserted should come out with only moist crumbs.
- Allow the brownies to cool before topping with glaze.
- If the glaze is too thin, add slightly more powdered sugar.
- If the glaze is too thick, add slightly more lemon juice.
- Store in an airtight container for up to 4 days.
Calories: 196kcal, Carbohydrates: 27g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 54mg, Sodium: 94mg, Potassium: 17mg, Fiber: 1g, Sugar: 21g, Vitamin A: 311IU, Vitamin C: 1mg, Calcium: 21mg, Iron: 0.4mg