Super moist bars with just the right mix of tangy and sweet. Lemon brownies are a light, refreshing dessert that is deliciously simple to make.
Brownies don”;t always have to be chocolate. Lemon brownies, also known as lemon blondies or lemon dessert bars, are moist and fudge-like a traditional brownie, but with a sweet and tart lemon twist.
These soft and citrusy dessert bars are topped with the most delicious sweet and tart lemon glaze. Lemon desserts pair perfectly with picnics, barbecues, and warm weather. But you can enjoy that taste of sunshine all year long with this easy recipe.
Bring a pan of lemon brownies to your next potluck or family get-together. Perfectly portable, brownies are an easy slice and serve dessert. The light flavor of these brownies means they pair perfectly with any main dish.
Lemon Brownies Ingredients
Oil – vegetable oilSugar – granulated sugarLemon extract – for the brownies and the glazeVanilla extract – can also be used as a substitute for lemon extractLemon zest – for the brownies, and as an optional garnishLemon juice – fresh lemon juice for the water and the glazeEggs – large eggs, at room temperatureFlour – all-purpose flourSalt Baking powder – a leavening or raising agent for the brownies Sugar – powdered sugarWater – for the glaze
If you”;re a big fan of lemon flavor, you can add more lemon juice and lemon zest to both the batter and glaze. On the other hand, you can also add less lemon juice and zest to lessen the depth of lemon flavor. Another way to make a lighter-tasting brownie is to substitute vanilla extract for lemon extract. You can also make this substitution if you can”;t find any lemon extract.
The additional egg yolk, along with the oil, help to produce a fudgier brownie. The egg yolk also helps give the brownie a bit more saturated yellow color. Want a more vibrant yellow brownie? You can always add yellow food coloring.
The perfectly sweet and tart lemon glaze on top really accentuates these brownies. When mixing the glaze make sure to add the liquid ingredients gradually to control the consistency of the glaze. Adding too much liquid can make the glaze very runny and less opaque. The glaze is very sweet, so just a light glaze, or even a drizzle, might be enough for your taste.
How to Make Lemon Brownies
FIRST STEP: Preheat oven to 350°F. Line a 9×9 square glass baking dish with parchment paper and set it aside.
SECOND STEP: Mix together oil and sugar in a large mixing bowl. Use a hand mixer or standing mixer to combine.
THIRD STEP: Beat in lemon extract, vanilla extract, lemon zest, and lemon juice. Add one egg at a time and then the egg yolk, mixing well between each one.
FOURTH STEP: Stir together the flour, salt, and baking powder and add to the wet mixture.
FIFTH STEP: Beat together 1-2 minutes until fluffy and well combined.
SIXTH STEP: Spread batter into prepared baking dish. Bake for 25 minutes. Remove from the oven and allow to cool for 30 minutes before preparing glaze.
SEVENTH STEP: Whisk together the powdered sugar, water, lemon extract, and lemon juice until a smooth paste-like glaze forms.
EIGHTH STEP: Spread glaze over the brownies. Allow brownies to cool completely and the glaze will set so that it”;s dry to the touch. Cut into pieces and serve.
Can I freeze lemon brownies?
Allow the brownies to cool completely and do not glaze them. Wrap brownies tightly in plastic wrap and place them in freezer bags. They can be stored for up to 3 months.
What if I can”;t find lemon extract?
If you can”;t find lemon extract you can substitute vanilla extract, or omit the ingredient altogether. You can also add some extra lemon zest instead.
Can I use bottled lemon juice?
One fresh lemon is needed for this recipe. One lemon should yield both enough zest and enough lemon juice for the recipe.
Storing Lemon Brownies
IN THE FRIDGE: Store leftovers covered on the counter or in the refrigerator in an airtight container for 3-4 days.
IN THE FREEZER: To freeze lemon brownies allow them to cool completely and do no glaze them. Wrap the bars tightly in plastic wrap and place them in freezer bags. They can be stored for up to 3 months. Allow brownies to defrost before serving.
Buttery, tangy, and sweet, lemon brownies are refreshing dessert. Moist, soft, and topped with a lemon glaze, lemon brownies are a delicious dessert bar.
Course DessertCuisine AmericanKeyword Brownies, Lemon, Lemon Brownies
Prep Time 15 minutesCook Time 25 minutesCool Time 1 hourTotal Time 1 hour 40 minutes
IngredientsFOR THE BROWNIE½ cup of vegetable oil1 cup granulated sugar1 tsp lemon extract1 tsp vanilla extract1 lemon zest about 2 teaspoons2 tbsp fresh lemon juice2 large eggs plus 1 egg yolk room temperature1 cup all-purpose flour½ tsp salt½ tsp baking powderFOR THE GLAZE1 cup powdered sugar2 tbsp water1 tsp lemon extract1 tsp lemon juice or more water1 to 2 tsp lemon zest optional garnish
InstructionsPreheat oven to 350 degrees F. Line a 9×9 square glass baking dish with parchment paper and set it aside.Mix together oil and sugar in a large mixing bowl. Use a hand mixer or standing mixer to combine.Beat in lemon extract, vanilla extract, lemon zest, and lemon juice. Add one egg at a time and then the egg yolk, mixing well between each one.Stir together the flour, salt, and baking powder and add to the wet mixture.Beat together 1 to 2 minutes until fluffy and well combined.Spread batter into prepared baking dish. Bake for 25 minutes. Remove from the oven and allow to cool for 30 minutes before preparing glaze.Whisk together the powdered sugar, water, lemon extract, and lemon juice until a smooth paste-like glaze forms.Spread glaze over the brownies. Allow brownies to cool completely and the glaze will set so that it”;s dry to the touch. Garnish with lemon zest.Cut into pieces and serve.
NutritionCalories: 310kcal | Carbohydrates: 47g | Protein: 3g | Fat: 13g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 144mg | Potassium: 58mg | Fiber: 1g | Sugar: 35g | Vitamin A: 53IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg
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