Lemon Brownies are my new favorite dessert. Topped with a delicious lemon glaze, they are just the right mix of fresh lemon and sweetness.
We’ve made some great lemon recipes like Lemon Blueberry Donuts, Mini Lemon Bundt Cakes, and Lemon Sweet Rolls.
As much as I am crazy about chocolate, I do love finding new ways to bake without that classic ingredient. It’s fun to spice it up and try something new! Lemon is a fun way to do that.
This recipe is going to look a lot like your usual brownie recipe, but of course no cocoa or chocolate chips. You’ll mix together your dry ingredients and wet ingredients separately before combining making sure to add one egg at a time.
1/2 cup unsalted butter, softened
3/4 cup flour
2 eggs, large
2 Tbsp lemon zest
2 Tbsp lemon juice
3/4 cup granulated sugar
1/4 tsp sea salt
Tart Lemon Glaze:
4 Tbsp lemon juice
8 tsp lemon zest
1 cup icing sugar
Preheat the oven to 350 degrees.
Grease an 8×8 inch baking dish with butter and set aside.
Zest and juice two lemons and set aside.
In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
Pour into the baking dish and bake for 23-25 mins, should turn golden around the edges.
Allow cooling completely before glazing. Do not overbake, or the bars will dry.
Filter the powdered sugar and whisk with lemon zest and juice.
Spread the glaze over the brownies with a rubber spatula and let glaze set.
Cut into bars and serve