Background: This brownie recipe adds a little zip by adding lemon juice and zest which creates a soft, flavorful, and not too sweet dessert! They are the perfect dessert! The freshly squeezed lemon juice and zest are the most important ingredients. I use a citrus juicer and typically only need 2 good-sized lemons to make one batch of these brownies.
- 1 cup butter (2 sticks) softened
- 1 ½ cups sugar
- 1 ½ cups all-purpose flour
- 4 eggs at room temperature
- zest of 1 lemon for batter
- 2 tablespoons fresh lemon juice for batter
- ½ teaspoon salt
- 1 ½ cups powdered sugar
- zest of 1 lemon for glaze
- 3 tablespoons fresh lemon juice for glaze
- 1 tablespoon pure vanilla extract
- Preheat oven to 350 degrees.
- In a large bowl, beat the butter and sugar together with a hand mixer or stand mixer.
- Add the eggs, lemon juice, lemon zest and beat together on medium speed until smooth. Add the flour and salt and mix until combined. Scrape down the sides and bottom of the bowl as needed.
- Pour the mixture into a 9×13 baking dish lined with parchment paper. This will help with you easily get the brownies out of the pan.
- Bake for 35-40 minutes until golden brown.
- For the glaze, whisk together the powdered sugar, lemon juice, zest and vanilla. Pour over the brownies when they come out of the oven.
- Cool completely and cut into pieces. Enjoy!
- Store brownies in air-tight container for 3-4 days.
We like to make these Lemon Brownies for dessert following Gunner’s Tuna Casserole!
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