Description
These Lemon Brownies, sometimes called Lemonies, offer a bright, tangy twist on a classic dessert bar. They have a dense, chewy texture similar to a brownie but are bursting with fresh lemon flavor and topped with a simple, zesty lemon glaze.
Ingredients
Scale
For the Lemon Brownies:
- 3/4 cup (94g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 1/2 cup (1 stick, 113g) salted butter, room temperature
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 3 tablespoons fresh lemon juice (from ~1 ½ large lemons)
- 1 tablespoon lemon zest (from ~¾ lemon)
- 4 drops yellow food coloring (optional, for color)
For the Lemon Glaze:
- 1 cup (120g) powdered sugar (confectioners’ sugar), plus more if needed
- 2 tablespoons fresh lemon juice (from ~1 lemon)
- 1 tablespoon lemon zest (from ~¾ lemon), plus more for garnishing (optional)
Instructions
1. Make the Brownies:
- Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Grease an 8×8-inch square baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal. Grease the parchment paper as well.
- Prepare Egg/Lemon Mixture: In a small bowl, whisk together the eggs, 3 tablespoons lemon juice, and 1 tablespoon lemon zest until well combined. Set aside.
- Combine Dry Ingredients & Butter: In a large bowl (or the bowl of a stand mixer), combine the all-purpose flour, granulated sugar, room temperature salted butter, salt, and vanilla extract. Beat with an electric mixer on low speed until the mixture is combined and resembles coarse crumbs.
- Combine Wet and Dry: Pour the egg/lemon mixture into the flour/butter mixture. Beat on medium speed until smooth and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed. Stir in the yellow food coloring, if using.
- Transfer to Pan: Pour the batter into the prepared 8×8-inch pan and spread it evenly.
2. Bake the Brownies (Two-Stage Process):
- First Bake: Bake in the preheated oven for 15 minutes.
- Cool Slightly: Remove the pan from the oven and let the brownies cool on the counter for 20 minutes. The brownies will not be fully cooked at this point. This cooling step helps develop a fudgier texture.
- Second Bake: Return the pan to the oven and bake for an additional 10-15 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Cool Completely: Let the brownies cool completely in the pan on a wire rack until the bottom of the pan is cool to the touch.
3. Make the Glaze:
- While the brownies are cooling, prepare the glaze. In a small bowl, combine the powdered sugar, 2 tablespoons lemon juice, and 1 tablespoon lemon zest.
- Stir vigorously with a spoon or whisk until all the ingredients are well incorporated and smooth. It may seem like there isn’t enough liquid at first, but keep stirring. The glaze should be thick but pourable, similar to molasses or cold syrup. If it’s too thick, add a tiny bit more lemon juice (1/4 teaspoon at a time). If it’s too thin, add a bit more powdered sugar.
4. Glaze and Serve:
- Once the brownies are completely cool, pour the glaze evenly over the top. Sprinkle with additional lemon zest, if desired.
- Let the glaze set before using the parchment paper overhang to lift the brownies out of the pan. Cut into squares and serve.
Notes
- Lemon: Use fresh lemon juice and zest for the best flavor.
- Butter Temperature: Ensure the butter for the brownie batter is at room temperature for proper creaming.
- Baking Method: The unusual two-stage baking process with a cooling period in between is key to achieving the characteristic dense, fudgy texture of these lemon brownies. Don’t skip the cooling step!
- Doneness: Check for doneness after the second bake with a toothpick.
- Cooling: Allow the brownies to cool completely before glazing so the glaze doesn’t melt or become too thin.
- Storage: Store leftover lemon brownies in an airtight container at room temperature for up to 3 days.