Description
Make rich, fudgy lemon brownies from scratch and top them with a bright, tangy lemon glaze for a perfect citrus dessert.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup white chocolate chips (optional)
- For the Glaze: 1 1/2 cups powdered sugar
- For the Glaze: 3 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, whisk the melted butter and granulated sugar together until combined.
- Beat in the eggs one at a time until fully incorporated. Stir in the vanilla extract, lemon juice, and lemon zest.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix. Fold in the white chocolate chips, if using.
- Spread the batter evenly into the prepared baking pan.
- Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached, but not wet batter.
- Let the brownies cool completely in the pan on a wire rack.
- Prepare the glaze: Whisk together the powdered sugar and lemon juice until smooth. If the glaze is too thick, add a few more drops of lemon juice. If it is too thin, add a little more powdered sugar.
- Once the brownies are cool, drizzle the glaze evenly over the top. Let the glaze set before cutting into squares.
Notes
- For extra fudginess, slightly underbake the brownies by about 2 minutes.
- Use fresh lemon juice and zest for the strongest citrus flavor.
- You can substitute the white chocolate chips with 1/2 cup chopped macadamia nuts for a different texture.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 35
- Sodium: 120
- Fat: 14
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 37
- Fiber: 1
- Protein: 3
- Cholesterol: 65