Hey there, baking buddies! Today, we’re diving into a recipe that’s like a burst of sunshine in your kitchen – Easy Lemon Brownies! I don’t know about you, but sometimes I just crave something sweet and tangy, a little bit different from the usual chocolatey goodness. And these lemon brownies? Oh my goodness, they hit all the right notes. They’re incredibly simple to whip up, which makes them perfect for those last-minute cravings or when you want to share a little homemade joy without spending all day in the kitchen.
Why You’ll Absolutely Love These Lemon Brownies
- Super Fast: Seriously, you can have these in the oven in about 15 minutes flat!
- Incredibly Easy: No fancy techniques needed. If you can stir, you can make these!
- Perfectly Giftable: Box them up, tie a ribbon, and you’ve got a beautiful, homemade gift.
- Crowd-Pleasing Flavor: That bright lemon flavor is a guaranteed hit with pretty much everyone.
- A Taste of Sunshine: They’re just pure happiness in brownie form!
Gather Your Sunshine Ingredients
Let’s get our ingredients lined up. It’s always easier when everything is ready to go before you start mixing. These are pretty straightforward, and you might even have most of them in your pantry right now!
- 1½ cups all-purpose flour: The foundation of our delicious brownies.
- 1½ cups granulated sugar: For that perfect touch of sweetness.
- ½ teaspoon salt: To balance out all that sweetness and make the flavors pop.
- 1 cup unsalted butter, softened: Make sure it’s softened, not melted! This helps create that lovely brownie texture.
- 4 large eggs, room temperature: Room temperature eggs mix in much better and give you a smoother batter.
- 2 tablespoons lemon zest (from 2-3 lemons): This is where the magic happens! Don’t skip the zest – it’s packed with lemon flavor.
- ⅓ cup fresh lemon juice: For that wonderful tangy punch. Fresh is always best here!
- 1 teaspoon vanilla extract: A little bit of vanilla always enhances other flavors.
For the Dreamy Lemon Glaze:
- 1 cup powdered sugar: For that smooth, sweet topping.
- 2-3 tablespoons fresh lemon juice: Adjust this to get your desired glaze consistency and tanginess.
- 1 tablespoon lemon zest: A little extra zing for the glaze!
Let’s Get Baking: How to Make These Easy Lemon Brownies
Alright, apron on? Let’s do this! These brownies are made in one bowl, which is music to my ears. Less cleanup, more deliciousness!
- Preheat and Prep: First things first, preheat your oven to 350°F (175°C). Then, grease and flour an 8×8 inch baking pan, or line it with parchment paper. If you use parchment, leave some overhang on the sides – it makes lifting the brownies out a breeze!
- Whisk the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt. Give them a good whisk until they’re nicely combined.
- Add the Wet Ingredients (Almost All of Them!): Now, add the softened butter, room temperature eggs, lemon zest, fresh lemon juice, and vanilla extract to the bowl with the dry ingredients.
- Mix Until Just Combined: Using a whisk or a spatula, mix everything together until there are no dry streaks of flour left. Be careful not to overmix! We want tender brownies, not tough ones. The batter will be thick and a little glossy.
- Pour into the Pan: Spread the batter evenly into your prepared baking pan. It might be a little thick, so use your spatula to get it into all the corners.
- Bake to Perfection: Pop the pan into your preheated oven and bake for 20-25 minutes. You’ll know they’re ready when the edges look set and a toothpick inserted into the center comes out with moist crumbs attached, not wet batter.
- Cool Down: Once they’re baked, take the pan out of the oven and let them cool completely in the pan on a wire rack. This is important! Trying to glaze warm brownies is a recipe for a messy situation.
- Whip Up the Glaze: While the brownies are cooling, let’s make that glorious glaze! In a small bowl, whisk together the powdered sugar and lemon zest. Gradually add the fresh lemon juice, a tablespoon at a time, until you reach your desired drizzling consistency. It should be thick but pourable.
- Glaze Away! Once the brownies are completely cool, drizzle the lemon glaze all over the top. You can use a spoon or a piping bag for a fancier look, but a simple drizzle from the bowl is perfectly charming.
- Slice and Enjoy: Let the glaze set for about 15-20 minutes, then slice your beautiful lemon brownies into squares and enjoy the burst of sunshine!
Sweet Swaps & Creative Additions
These brownies are fantastic as is, but if you’re feeling adventurous, here are some ways to jazz them up:
- White Chocolate Chips: Fold in about a cup of white chocolate chips before baking for a creamy counterpoint to the lemon.
- Poppy Seeds: Add a tablespoon or two of poppy seeds to the batter along with the zest for a lovely texture and classic lemon-poppy seed flavor.
- Berry Swirl: Swirl in a couple of tablespoons of raspberry or blueberry jam into the batter before baking for a fruity surprise.
- Lemon Extract: If you want an even more intense lemon flavor, add ½ teaspoon of lemon extract to the batter, but go easy – it’s potent!
- Different Citrus: Try lime zest and juice for a slightly different twist!
Tips for Brownie-Making Success
A few little pointers can make all the difference:
- Room Temperature Eggs are Key: I know I mentioned it, but it’s worth repeating! Cold eggs just won’t incorporate as smoothly, leading to a less-than-perfect texture.
- Don’t Overmix the Batter: Overmixing develops the gluten in the flour, which can make your brownies tough. Mix until just combined – that’s it!
- Watch the Baking Time Closely: Ovens can vary! Start checking for doneness around the 20-minute mark. It’s better to underbake slightly than overbake, especially with these lemon brownies where you want a moist, fudgy texture.
- Cooling is Crucial: Resist the urge to glaze while they’re warm. The glaze will melt and slide right off. Patience, my friends!
- Prep Ahead: You can zest and juice your lemons a day in advance and store them in airtight containers in the fridge.
How to Store Your Sunshine Brownies
These Easy Lemon Brownies are best enjoyed within a few days, but they store beautifully!
- At Room Temperature: Store them in an airtight container at room temperature for up to 3 days. They might lose a little of their tanginess over time, but they’ll still be delicious.
- In the Refrigerator: For longer storage, you can keep them in an airtight container in the refrigerator for up to a week. They might become a bit firmer, so let them come to room temperature for a few minutes before enjoying.
- Freezing: You can also freeze un-glazed brownies! Wrap them tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw at room temperature and then add the glaze.
Frequently Asked Questions
Got a question? I’ve got answers!
Q: Can I use bottled lemon juice instead of fresh?
A: While fresh lemon juice is definitely recommended for the best flavor, you can use bottled lemon juice in a pinch for the batter. For the glaze, fresh is highly preferred as bottled juice can sometimes have a more acidic or less vibrant flavor that affects the glaze.
Q: My brownies look a little cakey, not fudgy. What went wrong?
A: This can happen if you overmix the batter or overbake them. Try mixing gently until just combined and pull them out of the oven as soon as a toothpick comes out with moist crumbs.
Q: How long does the glaze keep its consistency?
A: The glaze is best used right after it’s made. If it starts to thicken up too much, you can stir in another tiny splash of lemon juice or water to loosen it. If it gets too thin, add a bit more powdered sugar.
There you have it, friends! A simple, delightful recipe that’s sure to brighten your day. Give these Easy Lemon Brownies a try, and let me know what you think in the comments below. Happy baking!
Easy Lemon Brownies
Equipment
- 8x8 inch baking pan Greased and floured, or lined with parchment paper.
- Large bowl
- Whisk
- Spatula
- Wire rack
- Small bowl For the glaze.
Ingredients
Brownie Batter
- 1.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 teaspoon salt
- 1 cup unsalted butter softened
- 4 large eggs room temperature
- 2 tablespoons lemon zest from 2-3 lemons
- 0.333 cup fresh lemon juice
- 1 teaspoon vanilla extract
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice adjust for consistency
- 1 tablespoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan, or line it with parchment paper.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt.1.5 cups all-purpose flour
- Add the softened butter, room temperature eggs, lemon zest, fresh lemon juice, and vanilla extract to the bowl.1.5 cups all-purpose flour
- Mix everything together until there are no dry streaks of flour left. Do not overmix.
- Spread the batter evenly into the prepared baking pan.
- Bake for 20-25 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool completely in the pan on a wire rack.
- While the brownies cool, whisk together the powdered sugar and lemon zest in a small bowl. Gradually add fresh lemon juice until desired drizzling consistency is reached.1.5 cups all-purpose flour
- Once the brownies are completely cool, drizzle the lemon glaze over the top.
- Let the glaze set for about 15-20 minutes, then slice and enjoy.