Easy Lemon Brownies Zesty Glaze

These easy lemon brownies are the bright and zesty pick-me-up I rely on whenever someone craves something sweet but not too rich. Golden and dense like your favorite fudgy bar, these brownies celebrate the bold flavor of fresh lemons from the first bite to the last bit of tangy glaze.

I first made these when a friend brought over a giant bag of backyard lemons. Now my family gets excited every time lemon season returns and these brownies make an appearance.

Ingredients

• All-purpose flour: adds sturdy structure so the brownies stay dense and fudgy use unbleached flour for the cleanest flavor
• Granulated sugar: creates the classic brownie sweet crumb always use fresh sugar for best results
• Salt: balances the sweetness and brings out the lemon notes a fine sea salt is ideal here
• Unsalted butter: gives richness and that melt-in-your-mouth texture pick high quality butter for best taste
• Large eggs: bind everything together and create a fudgy interior use room temperature eggs for easier mixing
• Lemon zest: delivers a fragrant punch of citrus always zest over the bowl to catch all the oils and use unwaxed lemons if possible
• Fresh lemon juice: brings brightness and tang use lemons that feel heavy for their size they are juiciest
• Vanilla extract: rounds out the flavors and deepens the sweet aroma opt for pure vanilla if you can
• Powdered sugar for the glaze: makes it smooth and satiny always sift if clumpy
• Extra lemon zest and juice in the glaze: gives a double-hit of citrus freshness

Step-by-Step Instructions

Prepare the Pan:

Line a 9x13 inch baking pan with parchment paper pressing it up the sides so the brownies lift out easily. Lightly grease the paper to prevent any sticking.

Mix the Dry Ingredients:

Whisk the flour and salt together in a medium bowl breaking up any lumps so the mixture is evenly combined.

Cream the Butter and Sugar:

In a large mixing bowl or with an electric mixer beat the butter with the sugar for three to four minutes until it becomes light and fluffy. The mixture should be pale and airy as this helps create the ideal brownie crumb.

Add the Eggs:

Add the eggs to the butter mixture one at a time beating well after each. Each egg should be fully mixed in before adding the next which ensures the batter stays smooth.

Incorporate the Lemon Zest Juice and Vanilla:

Add lemon zest and fresh lemon juice along with the vanilla. Let the mixer run just until blended so you do not lose the air you have incorporated.

Fold in the Flour Mixture:

Add the flour mixture in two parts gently folding it in with a spatula. Take care not to overmix and stop when you see no more dry flour.

Bake the Brownies:

Spread the batter evenly into the prepared pan smoothing the top. Bake at 350 degrees Fahrenheit for twenty five to thirty minutes. The top should look set but moist a toothpick should have a few moist crumbs. Cool completely in the pan on a wire rack.

Make the Glaze:

In a small bowl whisk together powdered sugar and two tablespoons of fresh lemon juice until smooth. Add extra juice for a thinner glaze and stir in the lemon zest for a punch of citrus oil.

Glaze the Brownies:

Once brownies are completely cooled pour the glaze over evenly and nudge it to the corners with a spatula. Let the glaze set for at least thirty minutes before slicing into perfect squares.

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My favorite part is zesting fresh lemons which instantly fills the whole kitchen with spring. One summer my daughter surprised me by decorating every brownie with extra curls of zest. Now it is our family tradition and makes the bars look bakery-worthy.

Storage Tips

Keep lemon brownies in an airtight container at room temperature for two days. If you want them to last longer store in the fridge where the glaze will stay shiny and firm. For extended storage wrap squares individually and freeze up to two months. Always let them come to room temperature before serving for the best texture.

Ingredient Substitutions

If you are out of fresh lemons bottled lemon juice can work in a pinch but the flavor is less vibrant. Swap orange zest and juice if you want a milder citrus brownie. For dairy free use a quality plant butter and check that your powdered sugar is vegan.

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Serving Suggestions

Serve chilled on a hot summer day or gently warmed for extra comfort. Dust with a little extra powdered sugar for a pretty finish. These brownies pair well with berries or a scoop of vanilla ice cream for dessert lovers.

A Bit of Lemon Bar History

While brownies are a classic American treat lemon bars started gaining popularity in the mid 20th century as a zesty alternative to the ever popular chocolate version. Combining the richness of brownies with the zing of citrus these lemon brownies offer a ticket to nostalgia with every bite.

Recipe FAQs

→ How do I achieve a fudgy texture?

Be careful not to overmix the batter and avoid overbaking; just bake until the center is set for optimal fudginess.

→ Can I use bottled lemon juice instead of fresh?

Fresh lemon juice and zest provide the brightest flavor, but bottled juice works in a pinch for a similar tang.

→ How do I know when they're done baking?

Brownies are ready when a toothpick inserted comes out clean or with moist crumbs; edges will look set.

→ What’s the best way to store them?

Store in an airtight container at room temperature for up to 3 days or refrigerate for extended freshness.

→ Can I freeze these lemon brownies?

Yes, cool completely, slice, and freeze in layers with parchment between pieces; thaw at room temperature before serving.