Description
These Best Lemon Brownies combine the moist, tender crumb of classic yellow cake mix with the bright, tangy flavor of lemon pudding and fresh lemon juice. Topped with a sweet and zesty lemon glaze and a sprinkle of lemon zest, these lemon brownies are a delightful twist on a traditional treat—perfect for any occasion or when you need a refreshing citrus dessert.
Ingredients
Brownies
- 15.25 ounces yellow cake mix (Betty Crocker recommended)
- 3.4 ounces lemon instant pudding mix
- 1/3 cup fresh lemon juice
- 3 large eggs
- 1 teaspoon lemon zest
Glaze
- 1 cup powdered sugar
- 1 tablespoon lemon juice (plus more if needed for desired consistency)
- lemon zest (for garnish, optional)
Instructions
- Prepare the Pan: Line an 8-inch square baking pan with parchment paper and spray with non-stick cooking spray. This ensures the lemon brownies will lift out easily once baked.
- Preheat Oven: Set your oven to 350°F (175°C) and allow it to fully preheat while you prepare the batter.
- Mix the Batter: In a medium mixing bowl, use an electric hand mixer to combine the yellow cake mix, lemon instant pudding mix, fresh lemon juice, eggs, and lemon zest. Mix until fully incorporated and smooth.
- Pour and Spread: Pour the batter evenly into the prepared baking pan. Use a spatula to smooth the surface so it bakes evenly.
- Bake: Place the pan in the preheated oven and bake for 22-24 minutes. Test doneness by inserting a toothpick in the center; it should come out clean or with just moist crumbs, but not wet batter.
- Cool the Brownies: Remove from the oven and let cool in the pan for 10 minutes. Then, use the parchment paper edges to gently lift the brownies out of the pan and transfer to a wire rack or plate to cool completely before glazing.
- Make the Glaze: In a small bowl, whisk together powdered sugar and lemon juice until the mixture is smooth. Add more lemon juice by drops if needed to reach your desired glaze consistency.
- Glaze and Garnish: Once the brownies are fully cooled, slice them into squares. Drizzle the glaze evenly over the top of each brownie. Optionally, sprinkle with additional lemon zest for a bright, fresh finish.
Notes
- You can substitute fresh lemon zest and juice with bottled lemon juice if needed, but fresh yields the best flavor.
- Make sure not to overbake; the brownies should be moist but set.
- The glaze can be adjusted thinner or thicker by modifying the lemon juice amount.
- For an extra lemon punch, add a little lemon extract to the batter.
- Store lemon brownies in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
