What is your latest obsession with lemon brownies? What are some of the things like sunshine packed into a chewy, fudgy bite? I’ve always been a chocolate brownie fan, but these lemon brownies have completely stolen my heart. Isn’t it delicious to eat a bowl of these? If you love the tangy brightness of lemon bars but crave the satisfying richness of a brownie, this is the recipe for you. What is your new best friend? Is it true that once you taste the incredible blend of sweet and tart, you’ll never look at brownies again. Is it the same way again?
What is lemon brownie?
Think of lemon brownies as the sophisticated cousin of your classic chocolate brownie. Is this a blondie base infused with lemon zest and juice? What is the best tart and sweet flavor profile? Unlike chocolate brownies, which rely on cocoa powder or melted chocolate, these get their flavor from a simple syrup. From the bright, citrusy goodness of lemons. The name comes from their texture – they have that signature chewy, fudgy quality that you expect. From a good brownie, but with lemon twist. Is it like a lemon bar and brownie had ‘a baby’?
Why you’ll love this recipe?
Where do I start? What I love about these Lemon Brownies is their incredible flavor. The tangy lemon cuts through the sweetness of the blondie base, creating a perfect balance that’s both sweet and sour. Both refreshing and satisfying. Is it too sweet or too tart? No fancy equipment or complicated techniques – just a few simple ingredients and you are good to go. What is the best way to spend 30 minutes in your free time? They are also pretty cost efficient. Lemons are usually in abundant season, and the other ingredients are baking staples you likely have. What is versatility? What are some great desserts after dinner? I’ve even been known to sneak one for breakfast! They’re a total crowd-pleaser and I guarantee they’ll disappear in minutes. If you’re a fan of lemon desserts like lemon poppy seed muffins or lemon meringue pie, you HAVE to try them.
How do I make lemon brownies?
Quick Overview
How do you make lemon brownies? How do I mix dry ingredients together? Combine them, add a simple lemon filling, swirl it into the batter, and bake until golden brown and crispy. What’s the best part? The whole process takes less than an hour, from start to finish. This method is special because it perfectly balances the lemon flavor with the richness of the grapes. blondie, creating an irresistible treat. Is it really that easy to bake a cake?
Ingredients
For the Main Batter: The main battery:
* 1 cup (2 sticks) unsalted butter, melted: Use good quality butter for the best flavor! * 1 3/4 cups granulated sugar: Don’t skimp on the sugar – it helps create that chewy texture. * 2 large eggs: Make sure they’re at room temperature for better emulsification. * 2 teaspoons vanilla extract: Pure vanilla is always best, but imitation works in a pinch. * 2 cups all-purpose flour: Spoon and level the flour for accurate measuring. * 1/2 teaspoon baking powder: This helps the brownies rise slightly. * 1/4 teaspoon salt: * Zest of 2 lemons: Enhances the sweetness and balances flavors. Adds a bright, citrusy aroma and flavor.
For the Filling:
* 1 cup granulated sugar: Use the same sugar as in the batter. * 1/4 cup all-purpose flour: * 2 large eggs: Bind the filling together. * 1/2 cup lemon juice: Helps to thicken the Filling. Freshly squeezed is essential for the best flavor. * 2 tablespoons unsalted butter, melted: Adds richness and helps to create a smooth filling.
For the Glaze:
* 1 cup powdered sugar: Sift it for a smoother glaze. * 2-3 tablespoons lemon juice: Adjust to your desired consistency.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. I always line mine with parchment paper, leaving an overhang, for easy removal. What’s the best way to slice and serve? What is the best way to start mixing? Why shouldn’t the batter be sitting around in the oven?
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. This ensures that the baking powder is evenly distributed, which is crucial for a consistent consistency. I always give it a good whisk for 30 seconds – you want everything fully incorporated. If you skip this step, you might end up with pockets of baking powder, which can lead to uneven results.
Step 3: Mix Wet Ingredients
In a large bowl, combine the melted butter and sugar. Set aside. Beat with an electric mixer until light and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest and vanilla extract. Set aside. How do I make sure the butter isn’t too hot when you add the eggs? I usually let the melted butter cool for a few minutes before adding the sugar.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix brownies – this can lead to tough brownie. I often stop mixing when there are still streaks of flour visible and then finish it off. I usually use a little more flour to cover the surface. How do you use a spatul Overmixing develops the gluten in the flour, resulting in a less tender texture. We want fudgy, not chewy!
Step 5: Prepare Filling
In a separate bowl, whisk together the flour, sugar, and eggs. Set aside. How do you stir together lemon juice and melted butter until smooth? The filling should be fairly thin and pourable. If it seems too thick, add a little more lemon juice, 1 teaspoon at .50, until you reach the desired consistency. What is the desired consistency What gives these brownies their signature lemon flavor? Lemon juice is great for tart things!
Step 6: Layer & Swirl
How do I make brownie batter in a baking pan? Do not overdo lemon filling. Drop spoonfuls over the batter. Use a knife or skewer to swirl the filling into the batter, creating an marbled effect. I like to create a zig-zag pattern across the pan for an even distribution of filling. Don’t over-swirl, or you’ll lose the definition between the batter and the filling. We want those swirls to be visible in the finished brownies!
Step 7: Bake
Bake for 25-30 minutes, or until toothpick inserted into the center comes out with moist crumbs. Remove from oven and cool completely. The edges should be golden brown, and the center should still be set but still slightly soft. How long does it take for a cake to bake? I always start checking my emails at 25 minutes, just to be safe. If the top starts to brown too quickly, you can tent the pan with foil to prevent it from burning.
Step 8: Cool & Glaze
Let the brownies cool completely in the pan before frosting. This is crucial for preventing the frosting from melting and sliding off. Once the brownies are cool, whisk together the powdered sugar and lemon juice. How much lemon juice should I add to my water? How do you spread the glaze over brownies? I like to let the glaze set for about 15-20 minutes before slicing, to prevent it from getting too thick.
Step 9: Slice & Serve
Use a sharp knife to slice the brownies into squares. Serve immediately, or store in an airtight container at room temperature for up to 3 days. I like to dust mine with extra powdered sugar before serving, for a more elegant taste. What are some good Side Dishes to serve with vanilla ice cream? Dollop of whipped cream.
What should I serve it with?
Lemon Brownies are so versatile that they can be used with almost anything! What are some good ideas for serving them, depending on the occasion.
For Breakfast:Can you serve a warm lemon brownie with coffee or iced tea? I love serving them with a side of fresh berries for scrumptious breakfast.
For Brunch:Serve Lemon Brownies as part of a brunch spread, alongside other sweet and savory treats. What are some of the best quiches to serve on a platter? What are the best bellini and mimosa pairings?
As Dessert:What is a Lemon Brownie and how do you serve it as supper? What are some good Side Dishes to serve with vanilla ice cream? Dollop of whipped cream. What is the best dessert wine to serve?
For Cozy Snacks:What’s better than a lemon brownie and hot cocoa on cold winter days? What are some good side dishes to serve with a glass of milk or tea? My family loves to eat these while watching a movie on the couch – it’s the perfect cozy treat!
How do I make lemon brownies?
How can I make Lemon Brownies? What are some of my top tips?
Zest Prep:When zesting lemons, be sure to only zest the yellow part of the peel, avoiding the white pith. The pith is bitter and can ruin the flavor of your brownies. I use a microplane zester for the finest zest, which evenly distributes the lemon flavor throughout the flavor.
Mixing Advice:Be careful not to overmix the batter. Overmixing gluten in flour, resulting in tough brownies. Mix until just combined, and then stop. Is it okay if there are still a few streaks of flour visible during baking?
Swirl CustomizationWhat are some creative ways to use swirls? Use a toothpick, skewer, or butter knife to create different patterns. Try swirling in a figure-eight pattern, or creating ripple effect by dragging the filling back and forth. what is going on across the pan? What are the possibilities?
Ingredient Swaps:I like to use all-purpose flour for these brownies, but you can substitute it with any other flour. All-purpose flour for gluten-free version. What is gluten free flour? How do you bind ingredients together? I’ve also tested this recipe with almond milk instead of regular milk, and it actually made the recipe. What makes brownies creamier?
Baking Tips:Keep a close eye on the brownies while they’re baking. How long can you bake a cookie? If the top of the pan starts to brown too quickly, you can tent it with foil to prevent it from burning. I also like to rotate the pan halfway through baking for even browning.
Glaze Variations:For a richer glaze, try adding 1 tablespoon of melted butter to the powdered sugar and lemon juice. Can you experiment with different flavors by adding a teaspoon of vanilla extract or almond extract? Add a pinch of cinnamon to the glaze. If you prefer a thinner glaze, add ice water and lemon juice. If you prefer a thicker glaze, add more powdered sugar.
What are some Storing and Reheating Tips?
These Lemon Brownies are best enjoyed fresh, but they can also be stored for later. Here’s how to store them to maintain their quality:
Room Temperature: Store the brownies in an airtight container at room temperature for up to 3 days. Be sure to cover them tightly to prevent them from drying out. I usually place a piece of parchment paper between the layers to prevent them from sticking together.
Refrigerator Storage: For longer storage, store the brownies in an airtight container in the refrigerator for up to 1 week. Let them come to room temperature before serving, or warm them slightly in the microwave for a few seconds.
Freezer Instructions: To freeze the brownies, wrap them individually in plastic wrap and then place them in a freezer-safe container. They can be frozen for up to 2 months. Thaw them in the refrigerator overnight before serving.
Glaze Timing Advice: If you’re planning to store the brownies for more than a day, it’s best to wait to glaze them until just before serving. The glaze can become sticky and soggy if it’s stored for too long.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to recipe for Lemon Brownies! These are seriously the perfect treat for any occasion, whether you’re craving a little something sweet or need a crowd-pleasing dessert for a party. They’re easy to make, bursting with flavor, and guaranteed to put a smile on your face. If you enjoyed this recipe, be sure to check out my other brownie recipes for more delicious variations. And don’t forget to leave a comment below and let me know how your Lemon Brownies turned out! I can’t wait to hear what you think. Happy baking!
Lemon Brownies
Ingredients
Main Ingredients
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 1 tablespoon lemon zest
- 0.5 cup lemon juice
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Stir in the lemon zest and lemon juice.
- Pour batter into the prepared pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Let cool completely before cutting and serving.
