These Lemon Brownies are irresistible, lemony and topped with a lemon glaze, that satisfies any lemon dessert lovers. The texture is very similar to brownies and they are very easy to make!
Is it weird that I don’t like to buy lemons? Let me explain. All my life, if I wanted to use lemons in a recipe, all I needed to do was walk into my backyard and pick a lemon. And if I purchased a lemon, my mom or dad would mention we had lemons in the backyard- and that is why I don’t like buying lemons. What fruits do you bakers have in your backyard?
Anyways, these lemons came from my parent’s backyard. They were juicy and sour- just the way I like it. I hope you enjoy the recipe!
Tips and Tricks for Making This Lemon Brownies Recipe:
- If you are like me who always forgets to take out the butter from the chiller before baking, slice the unsalted butter into cubes. It will help soften it quickly and will be ready for baking in a few minutes.
- If you do not have a non-stick baking pan, it is best to line your baking pan with a parchment paper. It is so much easier to take out your lemon brownies after baking.
- Before pouring the lemon glaze to your lemon brownies, wait for a good ten to fifteen minutes. Cooling the lemon brownies will prevent the glaze from being too watery and the glaze adheres better to a cooler surface.
How to Make this Lemon Brownies Recipe:
Before starting off with mixing the ingredients for the lemon brownies, preheat oven to 350 degrees F. Grease an 8-inch square baking dish and add parchment paper for easy removal.
These are the ingredients you will need:
Beat together the butter, sugar, salt in a large bowl until well combined:
Add the wet ingredients into the flour mixture:
How to Make the Lemon Glaze:
Frequently Asked Questions for Lemon Brownies Recipe:
Q: Can bottled lemon juice be used instead of freshly squeezed lemon juice?
A: For sure, it would work perfectly fine. But if you have fresh lemons available, go ahead and use it. But I recommend fresh lemons because fresh is always best!
Q: I do not have parchment paper. Can I use foil instead?
A: Yes, the foil can be used for baking. Foil also helps you take out the lemon brownies easily after baking.
Q: I have a lot of oranges, but not lemons. Can I replace the lemons with oranges?
A: For sure, it would taste great also. Oranges are abundant during summer so you can go ahead and use it for this recipe.
Q: I cannot eat eggs. Can I use egg replacements for this recipe?
A: Yes, egg replacements work just as fine. You can look at the product info in the box how much should you use to replace the needed eggs in this lemon brownies recipe.
- 1/2 cup unsalted butter, softened
- 3/4 cups cane sugar or granulated sugar
- 3/4 cups all-purpose flour, sifted
- 1/2 teaspoon salt
- 2 eggs
- 3 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 1 cup powdered sugar, sifted
- 2-3 teaspoons fresh lemon juice
- 3 tablespoons fresh lemon juice,
- 2 teaspoons lemon zest
- Preheat oven to 350 degrees F Grease an 8-inch square baking dish and add parchment paper for easy removal.
- Beat together the butter, sugar, salt in a large bowl until well combined.
- Mix together the eggs, 3 tablespoons lemon juice, and 2 tablespoons of lemon zest together in a separate bowl.
- Add the wet ingredients into the flour mixture and beat on medium speed until smooth, about 2 minutes. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 23 to 25 minutes.
- Mix together the powdered sugar, lemon juice, and lemon zest until it forms a thick glaze consistency.
- Add to cooled brownies and allow to sit for 10 minutes so the glaze will harden.