Luscious Lemon Brownies with Tangy Glaze
Ingredients:
For the Lemon Brownies:
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
2 tablespoons lemon zest (about 2 large lemons)
2 tablespoons freshly squeezed lemon juice
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
For the Tangy Lemon Glaze:
1 cup powdered sugar
2-3 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest (optional for extra tang)
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
Prepare Lemon Brownie Batter: In a mixing bowl, cream the sugar and softened butter together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and lemon juice until well combined.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
Bake: Pour the batter into the prepared baking pan, spreading it evenly. Bake for 20-25 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
Cool Completely: Allow the lemon brownies to cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely.
Prepare Tangy Lemon Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and optional lemon zest until smooth. Adjust the consistency by adding a little more powdered sugar for thickness or a little more lemon juice for thinness.
Glaze and Serve: Once the brownies have cooled completely, pour the glaze over the top, allowing it to spread and drizzle down the sides. Let the glaze set for 10-15 minutes before slicing.
Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins
Kcal: Approx. 280 per serving | Servings: 9