Description
Bright, tangy, and buttery lemon brownies topped with a sweet lemon glaze—like a lemon blondie with brownie‑like texture.
Ingredients
- 1 cup (2 sticks) unsalted butter, melted or softened
- 1½ cups granulated sugar
- 2 large eggs, room temperature
- 3 tablespoons (or zest of 1 tbsp) fresh lemon juice
- 1 tablespoon lemon zest
- 2 cups all‑purpose flour
- ½ teaspoon salt
- (Optional) 1 teaspoon vanilla extract
- For the glaze: 1 cup powdered (confectioners') sugar
- 1½ tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350 °F (175 °C). Line an 8‑inch square baking pan with parchment paper or grease it.
- In a large bowl, combine the butter and sugar; whisk until well blended.
- Add the eggs, lemon juice, lemon zest, and (optional) vanilla; whisk until combined.
- Stir in the flour and salt until just combined—do not overmix.
- Pour batter into the prepared pan and smooth the top.
- Bake for about 20 minutes, or until edges are set and the center is soft but not jiggly. A toothpick inserted should come out clean or with moist crumbs.
- Let the brownies cool completely in the pan.
- Meanwhile, whisk together powdered sugar and lemon juice to make a smooth glaze.
- Spread the glaze over cooled brownies. Allow glaze to set before slicing into squares.
Notes
- If using salted butter, omit or reduce added salt.
- For stronger lemon flavor, substitute vanilla with lemon extract or add extra zest.
- Line pan with parchment for easier removal.
- Store at room temperature in an airtight container for up to 3 days, or refrigerate for 4–5 days; freeze before glazing for longer storage.
Nutrition
- Serving Size: 1 brownie (approx.)
- Calories: 270 kcal
- Sugar: 26 g
- Sodium: 83 mg
- Fat: 12 g
- Saturated Fat: –
- Unsaturated Fat: –
- Trans Fat: –
- Carbohydrates: 39 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: –
