Best Lemon brownies recipe
Lemon brownies combine the fudgy texture of traditional brownies with the bright, refreshing flavor of lemon. Topped with a sweet, glossy lemon glaze, they offer the perfect balance of citrusy tang and sweetness.
Ingredients
For the Lemon Brownie Base:
- 1¼ cups 150 g all-purpose flour
- 2 tbsp 14 g cornstarch
- ½ tsp salt
- 1¼ cups 250 g white granulated sugar
- 2 tbsp fresh lemon zest
- ¾ cup 170 g melted unsalted butter (slightly warm)
- 1 tbsp 13 g vegetable oil
- 2 large eggs room temperature
- 3 tbsp 42 g freshly squeezed lemon juice
- ½ tsp vanilla extract
For the Lemon Glaze:
- 1 cup 125 g powdered sugar
- 1½ tbsp 22 g freshly squeezed lemon juice
Instructions
- Prep Your Baking Pan: Preheat your oven to 180°C (350°F). Grease and line an 8x8-inch baking pan with parchment paper, leaving extra paper for easy removal later.
- Combine Dry Ingredients: Sift together flour, cornstarch, and salt in a bowl. Whisk well and set aside.
- Infuse Sugar with Lemon Zest: In a large mixing bowl, rub lemon zest into granulated sugar to release its oils, creating a fragrant, citrusy sugar mixture.
- Create the Wet Mixture: Add melted butter, vegetable oil, eggs, lemon juice, and vanilla to the sugar mixture. Whisk until smooth but don’t overmix.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the batter.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 22–25 minutes or until a toothpick inserted comes out with a few moist crumbs.
- Cool Completely: Let the brownies cool in the pan for 1–2 hours before lifting them out using the parchment paper.
- Make the Glaze: Mix powdered sugar and lemon juice in a small bowl until smooth and spreadable.
- Glaze and Set: Spread the glaze over the cooled brownies. Let it set for 30 minutes to an hour before slicing and serving.