Lemon Brownies- Bursting with lemony goodness. That’s what these lemon brownies are all about. A nice change and something new. Everyone will adore your lemon brownies like my family and friends. Try this easy recipe and enjoy!

Who says a brownie has to be made with chocolate? Let’s switch things around and enjoy this different kind of brownie. A lemon one! Since my family loves lemon desserts, I thought maybe there is a way to make a lemon brownie. Hmm, got me thinking. They love chocolate brownies of course, well who doesn’t? I can’t think of anyone. LOL. There had to be away to get the texture of a chocolate brownie into a lemon one without using any cocoa powder or melted chocolate. After a few tries, this was the winning recipe. Both my kids and hubby loved these. I did too. The texture is dense like the brownie you are used to but, there’s no chocolate in these tangy gems. A new favorite brownie around my home and maybe yours too!

Lemon Brownies

Yields: 16 brownies

Nutrition: calories 121, fat 6 g, carbs 15 g, fiber 4 g, protein 1.2 g, sugar 11 g

Ingredients:

• 3/4 cup all purpose flour
• 8 tbsp (1 stick) unsalted butter, softened
• 2 large or extra large eggs
• 3/4 cup super fine sugar or granulated sugar
• 2 tbsp fresh lemon juice
• 1 1/2 tbsp lemon zest
• 1/4 tsp fine sea or kosher salt
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp vanilla extract 

Lemon glaze:

• 1/2 cup sifted powdered sugar
• 2 tbsp fresh lemon juice
• 1/2 tsp cold water if needed
• lemon zest for sprinkling on top, optional

Directions:

1. Preheat oven to 340 degrees. Mist a non stick 8 or 9 inch square pan with cooking spray. Set aside.
2. In a large mixing bowl, beat with a hand held mixer or stand mixer, the softened butter with the sugar until fluffy. Add the eggs one at a time until well incorporated. Add the lemon juice and zest and mix just until combined.
3. In a separate bowl, whisk together the flour, salt, baking soda and baking soda. Add the flour mixture into the wet ingredients and beat at medium speed for about 1 to 2 minutes until nice and creamy.
4. Pour batter into prepared pan and bake for about 20-24 minutes. Try not to over bake. The edges will turn lightly golden brown. A toothpick should have moist crumbs. Let cool on a wire rack for at least 20 minutes.
5. While cooling, prepare the glaze and then spread over the brownies and sprinkle on the zest. Cut into 16 brownies.

Enjoy the lemon lusciousness!

Here are a few more lemon desserts to love 

Small Batch Lemon Donuts

Lemon Lush Dump Cake

White Chocolate Lemon Oreo Cookies

Marge’s Lemon Cake

Tropical Lemon Dump Cake with Crunchy Coconut Topping

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Lemon Brownies

Bursting with lemony goodness. That’s what these lemon brownies are all about. A nice change and something new. Try this easy recipe and enjoy!

Course Dessert

Cuisine American, Mediterranean

Prep Time 11 minutes

Cook Time 24 minutes

Total Time 35 minutes

Servings 16 brownies

Calories 121 kcal

Author Pam Beth

Ingredients

• 3/4 cup all purpose flour
• 1 stick/8 tbsp unsalted butter, softened
• 2 large or extra large eggs
• 3/4 cup superfine or granulated sugar
• 2 tbsp fresh lemon juice
• 1 1/2 tbsp lemon zest
• 1/4 tsp fine sea or kosher salt
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp vanilla extract

For Lemon Glaze

• 1/2 cup sifted powdered sugar
• 2 tbsp fresh lemon juice
• 1/2 tsp cold water if needed
• lemon zest for sprinkling on top

Instructions

1. 1.Preheat oven to 340 degrees. Mist a non stick 8 or 9 inch square pan with cooking spray. Set aside.

   2.In a large mixing bowl, beat with a hand held mixer or stand mixer, the softened butter with the sugar until fluffy. Add the eggs one at a time until well incorporated. Add the lemon juice and zest and mix just until combined.

   3.In a separate bowl, whisk together the flour, salt, baking soda and baking soda. Add the flour mixture into the wet ingredients and beat at medium speed for about 1 to 2 minutes until nice and creamy.

   4.Pour batter into prepared pan and bake for about 20-24 minutes. Try not to over bake. The edges will turn lightly golden brown. A toothpick should have moist crumbs. Let cool on a wire rack for at least 20 minutes.

   5.While cooling, prepare the glaze and then spread over the brownies and sprinkle on the zest. Cut into 16 brownies.

Lemon deliciousness!

Thanks for stopping by! Be sure to check back often since I put up new recipes all the time. In the meantime, please share the recipes you enjoy with family and friends. You can pin away on Pinterest to save them or later on. Enjoy them all! 

Note: All highlighted ingredients and kitchen items are ones I use regularly. They are only a suggestion.