Description
Lemon lovers discover pure bliss with this tangy lemon brownies recipe that balances sweet and citrus notes. Creamy glaze and bright zest elevate these delectable squares, promising a refreshing dessert you’ll crave again and again.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter (113 g)
- 2 large eggs
- 2 tbsps fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup powdered sugar (for dusting)
Instructions
- Warm the oven to 350°F and coat a baking dish with butter or line with parchment paper to prevent sticking.
- Whip butter and sugar in a mixing bowl until the mixture transforms into a pale, airy consistency.
- Incorporate eggs individually, ensuring each is fully blended, then fold in vibrant lemon zest for bright citrus notes.
- Sift dry ingredients together, then gently integrate into the wet mixture, stirring minimally to maintain a tender texture.
- Transfer batter into the prepared pan, using a spatula to create an even, smooth surface for uniform baking.
- Place in preheated oven and bake for 25-30 minutes, watching for golden edges and a clean toothpick test as indicators of doneness.
- Remove from oven and let brownies cool completely at room temperature to set their structure.
- Dust the surface with a delicate layer of powdered sugar, creating an elegant finish before cutting into precise square servings.
Notes
- Elevate the texture by using room temperature butter and eggs for smoother, more even mixing.
- Customize the tanginess by adjusting lemon zest quantity to suit personal taste preferences.
- Prevent dry brownies by checking doneness early and removing from oven when edges are golden but center remains slightly soft.
- Transform into gluten-free version by substituting regular flour with almond or coconut flour for a lighter, nutty alternative.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg