Tangy lemony deliciousness meets sweet rich brownie texture in these extraordinary lemon brownies recipe that’ll disappear some kinda’ fast!
What I Love About Lemon Brownies Recipe
But these babies here bring new meaning to the word yummy. The vibrant lemon flavor and moist brownie texture combination are simply off the charts but that thick layer of sweet lemony glaze just puts these lemon brownies over-the-top!
I mean, who doesn’t love brownies? And there’s something for nearly everyone .….nostalgic little cosmic brownies, sweet-n-savory peanut butter brownies, the original fudge brownie recipe, and the list goes on.
Alright, my friends…..Let’s bake brownies!
Lemon Brownies Recipe Notes
- Mixing: You’ll notice this recipe calls for the batter to be beaten with an electric mixer for a full 2 minutes. This gives your lemon brownies a lusciously creamy consistency and infuses the batter with a little extra volume.
- Missing Something? – You’ll notice the absence of baking powder and baking soda in this recipe. This is not an omission error. The brownies will bake up close to the same thickness as the uncooked batter.
- Glaze: To keep the glaze thick, I added 1 1/2 tablespoons of lemon juice to the powdered sugar and mixed it well. Then I add more lemon juice, one teaspoon at a time until the glaze was thick but spreadable.
- Be sure to let the brownies cool completely before adding the thick lemon glaze. I like to pour mine right in the center and then spread it with my small offset spatula. (Got to be one of my favorite little kitchen gadgets)
- Now for the hard part…..cover them tightly and slide them into the fridge overnight. Yeah, I know but here’s the thing.
- This lemon brownies recipe reach their optimal texture and flavor after sitting in the fridge overnight. The brownies get moister as the texture improves overnight.
- Plus, that wonderful lemony flavor seems to mellow and intensify overnight.
- Bake Time: Don’t over bake the brownies, or like any brownie, they will be dry. I baked mine for 20 minutes until the edges just started to get slightly golden.
- Zesting Lemons: Whether you are making lemon brownies, you’ll want to leverage the powerful taste of the zest. That colorful outer peel is packed with yumminess. Use a Microplane to make your life easy. If you don’t have one, a sharp knife will do. Just stay out of the bitter, white pith layer below the zest!
- Don’t skimp on the zest, it’s the major flavor contributor. The zest of any citrus contains essential oils that concentrate flavor. The flavor is, of course, present in the juice of the fruit, simply not in as concentrated of a form. This recipe capitalizes on that and uses a generous amount of lemon zest along with a more minor amount of lemon juice.
- Juice: Fresh is Best!- You’re going to need around 4 lemons, depending on their size. The bottled stuff won’t get you the same result.
- Pan: I use my Nonstick 8X8 Baking Pan to bake these brownies. I like to make an aluminum sling for the pan for easy removal once the brownies are baked.To do this, all you need to do is:
- Line the pan with aluminum foil, overhanging two opposing sides with an extra 2 inches of foil. The overhang doubles as handles for easy lift out.
- With the sling, I don’t need to worry about the Lemon Brownies sticking if I keep them in the pan long after they’re cooled and glazed. They’re easy to pop out of the pan in one piece and cut into individual bars without marring the nonstick pan.
- If you want to skip this step, go ahead and just grease and flour your baking pan.
How Long Can You Keep This In The Fridge?
Your lemon brownies recipe will keep well in the fridge for a few days but they never last that long around my house.
Can You Freeze This Lemon Brownies?
Oh yeah! This lemon brownies recipe freeze magnificently and it’s a great reason to make a second batch. Just let the brownies set up overnight in the fridge before cutting and wrapping individually.
Then toss the wrapped squares in a freezer-safe bag and pop them in the freezer. They make a fantastic snack on the go or mid-week dessert.
This can last for 4-6 months in the freezer.
Make Ahead Tips
Since these lemon brownies need to rest overnight, or for at least 12 hours, they’re meant to be made ahead. They keep really well in the fridge or you can go the freezer route. The best part is they only take about half an hour from start to finish.
I fell in love with this lemon brownies recipe at first bite, so I couldn’t help but make more lemon desserts!
- Make cookies. Since you’ve got all the stuff out try throwing together some soft chewy lemon sugar cookies or grab the ricotta and serve up moist lemon ricotta cookies with a sweet-n-tangy glaze.
- Make it bigger. Craft an incredible lemon cake or bake up a moist and tangy lemon pound cake that’ll feed a crowd and spread some delicious happiness.
- Make it chewier. A few simple swaps will give you some chewy lemon bars or add berries for some incredible lemon blueberry bars they can eat with their fingers.
- Bake some muffins. Grab those crunchy little poppies and your muffin liners to whip up some moist-n-tangy lemon poppy seed muffins that get gobbled up fast!
- Bake bread. Serve up some awesome lemon zucchini bread that steals the show with every scrumptious bite!
More Brownie Recipes
- Cookie Dough Brownies
- German Chocolate Brownies
- Christmas Tree Brownies
- Red Velvet Brownies
- Caramel Brownies
- 3/4 cup all-purpose flour
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter at room temperature
- 2 large eggs
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1 round cup powdered sugar
- 3 tablespoons lemon juice
- 2-3 teaspoons lemon zest
- Line an 8X8 inch baking dish with aluminum foil, overhanging the edges 2 inches on two opposing sides. Spray with nonstick cooking spray and set aside. Preheat oven to 350° F.
- In the bowl of a stand-up mixer, add the flour, sugar, salt, and butter and beat until well combined.
- In a separate bowl, add the eggs, lemon zest, and lemon juice and mix until well combined. Add this egg mixture to the flour mixture and beat on medium speed for 2 minutes until the mixture is smooth and creamy.
- Pour batter into the prepared baking dish and using an offset spatula, smooth out the top of the batter. Bake in preheated oven for 20-25 minutes, or until the edges just begin to turn golden or a toothpick inserted in the center of the brownies comes out clean or with a few moist crumbs. Cool the brownies completely in the pan set on a wire baking rack before applying the glaze.
- Make the glaze by sifting the powdered sugar into a large mixing bowl. Add 1 1/2 tablespoons of lemon juice to powdered sugar and using a hand-held electric mixer, beat until the juice is completely combined. Add more lemon juice, 1 teaspoon at a time, until glaze reaches a thick but just spreadable consistency. Pour glaze onto the center of the completely cooled Lemon Brownies and use an offset spatula to spread and cover the surface. Sprinkle the top with the remaining 2-3 teaspoons of lemon zest. I recommend refrigerating overnight, then removing from the pan, and cutting into bars.
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Source: Rita Recipes