Easy Lemon Brownies
These easy lemon brownies are the perfect combination of tangy and sweet, offering a soft, chewy texture and a vibrant lemon glaze that's ideal for any occasion.
Equipment
- 9x13-inch baking pan
- Parchment paper
- Cooking spray
- Medium bowl
- Large bowl
- Whisk
- Wire rack
Ingredients
- 1½ cups all-purpose flour
- 1½ cups granulated sugar
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 4 large eggs room temperature
- 2 tablespoons lemon zest (2-3 fresh lemons)
- ⅓ cup fresh lemon juice (from those same lemons)
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some extra overhang for easy removal later. Lightly spray with cooking spray.
- In a medium bowl, whisk together the flour and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar together for 3-4 minutes, until light and fluffy.
- Beat in the eggs, one at a time, ensuring each egg is incorporated before adding the next. Stir in the lemon zest, lemon juice, and vanilla extract.
- Gently fold the dry mixture into the wet mixture, being careful not to overmix. Stop once no white streaks of flour remain.
- Pour the batter evenly into the prepared pan. Bake for 25-30 minutes or until the top is lightly golden, and a toothpick comes out clean from the center. Cool completely on a wire rack.
- While brownies cool, whisk together powdered sugar, lemon juice, and lemon zest in a medium bowl. Aim for a pourable consistency—adjust with more lemon juice if needed.
- Once the brownies are fully cooled, pour the glaze over the top and spread evenly. Let the glaze set for about 30 minutes before slicing.