Lemon Brownies with Lemon Glaze
Lemon Brownies with Lemon Glaze - They are moist, dense, soft, chewy and super lemony - like a brownie in lemon form!
Servings 16
Equipment
- 8 x 8 inch baking dish
Ingredients
Brownies
- 1/2 cup (1 stick) unsalted butter softened
- 3/4 cup all-purpose flour
- 2 large eggs
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 3/4 cup granulated sugar
- 1/4 teaspoon sea salt
Lemon Glaze
- 4 tablespoons lemon juice
- 8 teaspoons lemon zest
- 1 cup icing sugar
Instructions
- Preheat your oven to 350°F. Line an 8×8-inch baking dish with parchment paper for easy removal. Zest and juice two lemons and set aside, for both the batter and glaze.
- In a large mixing bowl, combine the flour, sugar, salt, and softened butter.
- Use a stand mixer with a paddle attachment or a hand mixer to blend until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until fully combined. Slowly pour the egg mixture into the dry ingredients.
- Beat on medium speed for 2-3 minutes until the batter is smooth, creamy, and slightly thick.
- Pour into baking dish and bake for 20-23 mins, should turn golden around the edges. Avoid overbaking to ensure the brownies stay moist and tender.
- Remove the baking dish from the oven and let the brownies cool completely in the pan. This prevents the glaze from melting and ensures clean slices.
- Sift powdered sugar into a medium-sized mixing bowl to remove any lumps. Add the lemon zest and lemon juice. Whisk until the glaze is smooth, slightly thick, and pourable.
- Adjust the consistency with a few drops of lemon juice or powdered sugar, as needed.
- Spread the glaze over the brownies with a rubber spatula and let glaze set. Allow the glaze to set completely for 10-15 minutes.
- Cut the brownies into 9 or 16 squares, depending on your preferred size. Sprinkle with lemon zest, or with a dollop of whipped cream for extra indulgence!