Introduction
Oh, friends, do you ever crave a little burst of sunshine on a cloudy day? Or maybe you’re looking for a dessert that’s both incredibly easy to whip up and guaranteed to make everyone smile? Well, you’ve come to the right place! Today, we’re diving into a recipe that’s a total game-changer: Lemon Brownies with a bright, zesty lemon glaze. Seriously, these are so simple, you’ll wonder why you haven’t made them a million times before. They taste like pure happiness, and the aroma that fills your kitchen while they bake is just divine!
Why You’ll Love This Recipe
- Super Fast: We’re talking minimal prep time, which is perfect for those busy days.
- Incredibly Easy: No fancy techniques here, just simple mixing and baking.
- Perfect for Gifting: Package these up in a cute tin, and you’ve got an instant homemade gift that’s sure to impress!
- Always a Crowd-Pleaser: That classic lemon flavor is universally loved, making these a hit at any gathering.
Ingredients
Gather ’round, bakers! Here’s what you’ll need to create these little rays of sunshine:
- 1 (15.25 oz) box yellow cake mix: This is our shortcut to pure fluffy deliciousness! It forms the perfect base for our lemon flavor.
- 1 box lemon instant pudding: This is where the magic happens, giving our brownies that intense, craveable lemon punch.
- 1/3 cup lemon juice: Freshly squeezed is always best for that vibrant zing, but good quality bottled will work in a pinch.
- 2 large eggs: These help bind everything together and give our brownies a tender crumb.
- 1 teaspoon lemon zest: Don’t skip this! The zest is where all those amazing fragrant oils are, giving us that true lemon aroma and taste.
For the Glorious Lemon Glaze:
- 1 cup powdered sugar: For that smooth, sweet coating.
- 1 tablespoon lemon juice: We’ll adjust this to get the perfect drizzle-able consistency.
- Lemon zest for garnishing (optional): A little extra sparkle and flavor if you’re feeling fancy!
How to Make It
Alright, let’s get our aprons on and start baking! This is the fun part.
- Preheat and Prep: First things first, preheat your oven to 350°F (175°C). Grab your favorite 9×13 inch baking pan, and give it a good grease and flour. This ensures our lemony delights don’t stick.
- Combine Dry Ingredients: In a nice, big bowl, pour in your yellow cake mix and the lemon instant pudding. Give them a little whisk or stir to combine them nicely.
- Add the Wet Ingredients: Now, pour in that lovely lemon juice, crack in your two eggs, and sprinkle in that fragrant lemon zest.
- Mix it Up: Get in there and mix everything together until it’s just combined. You’ll notice a thick, luscious batter forming – it smells amazing already!
- Spread Evenly: Carefully pour or spoon your batter into the prepared baking pan. Use a spatula to spread it out so it’s nice and even across the pan.
- Bake to Perfection: Pop it into your preheated oven and bake for about 25-30 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean.
- Cool Down: This is super important! Let those brownies cool completely in the pan before you even think about glazing. Patience is a virtue, my friends!
- Whip Up the Glaze: While your brownies are cooling, let’s make that dreamy glaze. In a small bowl, whisk together the powdered sugar and the lemon juice. Keep whisking until it’s smooth and lovely. If it seems a bit too thick, just add a few extra drops of lemon juice until you get a nice drizzling consistency.
- Drizzle Away: Once the brownies are totally cool, it’s time for the grand finale! Drizzle that glorious lemon glaze all over the top. Go wild, make pretty patterns, whatever your heart desires!
- Garnish (Optional): If you’re feeling extra, sprinkle a little extra lemon zest over the glaze for a pop of color and more lemon goodness.
- Slice and Serve: Cut your beautiful lemon brownies into squares, and get ready to enjoy a little taste of pure sunshine!
Substitutions & Additions
Feeling adventurous? I love to play around with this recipe! Here are a few ideas:
- White Chocolate Chips: Stir a handful of white chocolate chips into the batter before baking for a lovely contrast.
- Poppy Seeds: Add a tablespoon or two of poppy seeds to the batter for a delightful texture and a classic lemon-poppy seed combo.
- Berry Swirl: Gently swirl a few tablespoons of raspberry or strawberry jam into the batter before baking for a fruity twist.
- Lime Twist: Swap out half the lemon juice and zest for lime for a delightful citrus medley!
Tips for Success
A few little secrets from my kitchen to yours:
- Don’t Overmix: Once you add the wet ingredients, just mix until everything is combined. Overmixing can make your brownies a little tough.
- Cooling is Key: Seriously, let them cool completely. Trying to glaze warm brownies is a recipe for a soupy mess!
- Adjust Glaze Consistency: Powdered sugar brands can vary in how they absorb liquid, so don’t be afraid to add that extra drop of lemon juice to get the perfect drizzling consistency.
- Prep Ahead: You can bake the brownies a day in advance and store them at room temperature. Then, just whip up the glaze and drizzle them right before serving for a fresh finish.
How to Store It
These lemon brownies are best enjoyed within 2-3 days. Store them in an airtight container at room temperature. If you live in a warm climate or it’s humid, you can pop them in the refrigerator, but I find they’re best at room temperature where the flavors really shine.
FAQs
Q1: Can I use fresh lemon juice instead of bottled?
A1: Absolutely! Freshly squeezed lemon juice will give you the brightest, most vibrant lemon flavor, and I highly recommend it if you have fresh lemons on hand.
Q2: My glaze seems too thin, what should I do?
A2: No worries! Just whisk in a little more powdered sugar, about a teaspoon at a time, until you reach your desired drizzling consistency.
Q3: Can I make these gluten-free?
A3: You can certainly try! Substitute the yellow cake mix with a good quality gluten-free yellow cake mix and use your favorite gluten-free flour blend in place of any flour needed for greasing your pan. The pudding mix should be gluten-free, but always check the packaging to be sure!
Easy Lemon Brownies with Zesty Lemon Glaze
Equipment
- 9x13 inch baking pan
- Large bowl
- Small bowl
- Whisk
- Spatula
- toothpick
Ingredients
Brownies
- 1 15.25 oz box yellow cake mix
- 1 box lemon instant pudding
- 0.33 cup lemon juice freshly squeezed is best
- 2 large eggs
- 1 teaspoon lemon zest
Lemon Glaze
- 1 cup powdered sugar
- 1 tablespoon lemon juice for drizzling consistency
- lemon zest for garnishing (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, combine the yellow cake mix and lemon instant pudding.1 15.25 oz box yellow cake mix
- Add the lemon juice, eggs, and lemon zest to the bowl.1 15.25 oz box yellow cake mix
- Mix everything together until just combined to form a thick batter.1 15.25 oz box yellow cake mix
- Spread the batter evenly into the prepared baking pan.1 15.25 oz box yellow cake mix
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the brownies cool completely in the pan.
- While the brownies cool, whisk together the powdered sugar and 1 tablespoon of lemon juice in a small bowl until smooth. Add more lemon juice if needed for drizzling consistency.1 15.25 oz box yellow cake mix
- Drizzle the lemon glaze over the cooled brownies.1 15.25 oz box yellow cake mix
- Garnish with extra lemon zest, if desired.1 15.25 oz box yellow cake mix
- Slice and serve.