Fudgy Lemon Brownies
These easy Lemon Brownies are moist, chewy, and bursting with bright lemon flavor. With thick, fudgy centers and crinkly tops just like classic chocolate brownies, they’re a citrusy twist on a beloved favorite. Finished with a sweet lemon glaze, these bars are made in one bowl—perfect for spring, summer, or anytime you're craving a refreshing dessert!
Equipment
- 8 inch square pan
- Hand mixer or Stand Mixer
Ingredients
- ¾ cup granulated white sugar
- ¼ cup light brown sugar
- Zest of 2 large lemons
- 2 large eggs + 1 egg yolk at room temperature
- ½ cup unsalted butter melted
- 1 teaspoon lemon extract
- ½ teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice
- ¾ cup all-purpose flour
- ¼ tsp salt
For the lemon glaze
- 1 tablespoon lemon juice
- ½ cup powdered sugar
- 1 teaspoon fresh lemon zest
Instructions
- Preheat your oven to 350 degrees F (180 degrees C). Line the bottom and sides of an 8 inch (20 cm) square baking pan with parchment paper.
- Melt the butter in a small saucepan or in a microwave and set aside to cool slightly.
- In a large bowl, add the granulated and light brown sugar and lemon zest. Use your fingers to rub the zest into the sugar to release the lemon oils into the sugar.
- Add the eggs and egg yolk on high speed for 2-3 minutes and beat until the mixture is light and pale.
- With the mixer on low speed beat in the melted butter, lemon juice and lemon and vanilla extract.
- Using a rubber spatula gently mix in the flour and salt until just combined.
- Pour the batter into the prepared pan, smoothing the top with the back of a spoon or offset spatula. Bake for about 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from oven and let cool on a wire rack
- For the glaze, mix the powdered sugar, lemon juice and zest in a small bowl until smooth.
- Once the brownies are cooled pour the lemon glaze over the cooled brownies. Lift them out using the parchment paper overhang. Slice and enjoy!
Notes
If you don't have light brown sugar you can use all white sugar as well.
If you can’t find lemon extract or don’t want to use you can skip it the brownies would still turn out delicious!
To avoid cakey brownies mix the batter until just combined and watch the bake time closely. Overbaking will lead to dry brownies.
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