Easy Lemon Brownies
Easy Lemon Brownies, aka Lemon Blondies, are deliciously soft, rich, and fudgy, just like a brownie but with a tart, fresh lemon twist.
Servings 16 brownies
Calories 162kcal
Ingredients
Brownies
- ½ cup Minerva Dairy unsalted butter
- ¾ -1 cup sugar (depending on your preferred sweetness level)
- 2 eggs
- 3-4 Tablespoons lemon juice (juice of 2 lemons)
- Zest of 1 whole lemon
- 2 teaspoons vanilla extract
- 1 ¼ cup flour
- ½ teaspoon baking powder *use ¾ teaspoon for more cake-like brownies - see comment in note section
- Garnish: additional lemon zest
Lemon Glaze
- 1 cup confectioner's sugar
- 2 Tablespoons lemon juice (juice of 1 lemon)
- Zest of one lemon
Instructions
- Preheat oven to 350 degrees. Line 8x8-inch square baking dish with parchment paper in both directions and allow it to hang over the edge. This acts like a sling and will aid in removing brownies from the dish.
Brownies
- Cream butter and sugar until light and fluffy.
- Continue beating at lower speed while adding eggs, one at a time.
- Then add lemon juice, zest and vanilla extract.
- Stir in flour and baking powder until just combined.
- Pour into prepared pan and bake for 25-30 minutes.
- Remove from oven and let cool completely.
- Once cool, lift out of baking dish using the parchment paper sling. Place on wire rack.
Lemon Glaze
- Mix the 3 ingredients for the glaze together until smooth.
- Pour lemon glaze over the cooled brownies then sprinkle a little more zest over the top (if desired). Let cool completely before cutting into 16 squares.
Notes
*For more cake-like brownies, pour the lemon glaze on the brownies while still warm so it can soak into them and keep them moist. Let cool, remove from pan, then cut into squares.
FREQUENTLY ASKED QUESTIONS
How do I store lemon brownies?
Store them in an airtight container on the counter for 4 days and up to one week in the refrigerator.
Can lemon brownies be frozen?
Most definitely. However, freeze them prior to applying the glaze. They will keep about 3 months. When ready to serve, thaw in the refrigerator overnight then glaze and enjoy.
Do I need to use fresh lemons?
For the ideal and most refreshing flavor, I would highly recommend fresh lemons. You will get more lemon flavor as well as being able to add the zest which brings more tang to the end result. However, if you need to use jarred lemon juice, use an organic product that has a taste closer to fresh flavor. Use 2 tablespoons for every juiced lemon called for in the recipe.
Nutrition
Calories: 162kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 9mg | Potassium: 45mg | Fiber: 1g | Sugar: 17g | Vitamin A: 207IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg