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Soft and moist lemon brownies with a bright citrus flavor, topped with a sweet-tart lemon glaze. These lemon blondies use fresh lemon zest and juice for a refreshing twist on traditional blondies, featuring a fudgy texture and an irresistible lemon glaze.

Ingredients

Scale
  • 3/4 cup salted butter, softened
  • 1 cup sugar
  • Zest of 2 lemons
  • 2 large eggs
  • 2 tablespoons fresh lemon juice
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • Glaze: 1 cup powdered sugar
  • Glaze: 2 tablespoons fresh lemon juice
  • Glaze: 1 teaspoon lemon zest

Instructions

  1. Preheat oven to 350°F (177°C). Line an 8×8 inch baking pan with parchment paper or foil and grease it lightly.
  2. In a mixing bowl, beat together the softened salted butter, sugar, and lemon zest with an electric mixer until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. Stir in fresh lemon juice.
  5. Fold in the all-purpose flour and baking powder just until combined; do not overmix.
  6. Pour the batter into the prepared pan and smooth the top evenly.
  7. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Allow the brownies to cool for 10 to 15 minutes.
  9. In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth and spreadable.
  10. Drizzle the glaze over the slightly cooled brownies and spread evenly with a spatula or the back of a spoon.
  11. Let the glaze set before slicing and serving.

Notes

For extra lemon flavor, add more zest and juice to both the batter and glaze., To make a double batch, use a 9×13 inch pan and increase baking time as needed, checking doneness with a toothpick starting at 25 minutes., Mix-ins such as 1/2 to 3/4 cup white chocolate chips, 1 cup fresh or frozen blueberries, 1 tablespoon poppy seeds, 1/2 cup shredded coconut, or 1/2 cup toasted chopped almonds can be added for variations., For a cream cheese swirl, beat 4 oz softened cream cheese with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla; drop spoonfuls onto batter and swirl before baking., Lemon curd can be used as a glaze alternative by spreading 1/2 cup over warm brownies and chilling before slicing., To make it gluten-free, substitute all-purpose flour with a 1:1 gluten-free flour blend., Store brownies in an airtight container at room temperature for 4-5 days or refrigerate. For longer storage, wrap tightly and freeze for up to 3 months.

Nutrition

Find it online: https://gingerbaking.com/lemon-brownies/