Description
Lemon Brownies zesty des rec tips for easy bake glossy tops tender centers your quick guide to perfect citrus squares Quick rec for bake time tips
Ingredients
Scale
- 1 cup (226 g) unsalted butter, melted and cooled — you can swap in melted coconut oil
- 1 1/2 cups (300 g) granulated sugar
- 2 large eggs
- 1/4 cup (60 ml) fresh lemon juice
- Zest of 2 lemons
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Optional: 1/2 cup white chocolate chips or lemon chips
- For glaze: 1 cup powdered sugar
- For glaze: 2–3 tablespoons fresh lemon juice
- Optional garnish: extra lemon zest
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment, leaving overhang for easy removal.
- In a medium bowl, whisk the eggs, sugar, lemon zest, lemon juice, and vanilla until pale and slightly thick, about 1–2 minutes.
- Stir in the melted butter until fully incorporated and smooth.
- Sift the flour, baking powder, and salt together. Fold the dry ingredients into the wet mixture just until no streaks of flour remain. If using chips, fold them in now.
- Spread the batter evenly in the prepared pan. Tap the pan a few times to settle any air pockets and create a smooth surface.
- Bake for 22–28 minutes, or until the edges are set and the center still looks a touch glossy. A toothpick inserted near the center should come out with a few moist crumbs.
- Cool completely in the pan on a wire rack. Prepare the glaze by whisking powdered sugar with lemon juice until smooth and pourable.
- Drizzle or spread the glaze over the cooled bars. Let the glaze set before slicing into squares.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 260 kcal
- Sugar: 24 g
- Fat: 12 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
Keywords: lemon brownies, lemon dessert, gluten-free option, citrus dessert, brownies, lemon glaze, bake sale
