Lemon brownies are a splendid mashup between chocolate brownies and tart lemon bars. These soggy citrusy triple lemon bars are an awesome spring treat!
Naming plans is a workmanship, not a science. Here and there you go with what best inspires the ‘character’ of a food, instead of limit yourself to the details. These lemon bars live and take in the brownie world: they’re sodden, thick, and fudgy, very much like brownies, so why battle it? What’s more, lemon carries a totally different measurement to what we know as brownies, so everyone wins. Particularly us taste analyzers 🙂
Ingredients
- 1 cup granulated sugar
- 8 Tbsp unsalted butter, at room temperature
- 2 large eggs, ideally at room temperature
- zest of 1 large lemon
- 4 Tbsp fresh lemon juice
- 1 1/4 cups all purpose flour
- 1/2 tsp salt
glaze
- 1 1/4 cup sifted confectioner’s sugar
- 2-3 Tbsp lemon juice
Instructions
- Preheat the oven to 350F. Lightly spray or butter your 8×8 9r 9×9 baking pan. I like to line it with parchment paper so I can remove the brownies easily for glazing and slicing, but that’s optional.
- Cream the butter and sugar together in a mixing bowl until light and fluffy.
- butter and sugar in a mixing bowl Blend in the eggs, one at a time.
- mixing eggs into lemon brownie batter Mix in the lemon juice and zest. Note: the batter may look curdled at this point, but no worries, that’s normal and it will resolve itself when you blend in the flour.
- making lemon brownie batter Stir in the salt, and then fold in the flour, stirring just until everything is well incorporated, but don’t over mix.
- mixing lemon brownie batter Spread into your prepared pan, evening out the surface with an offset spatula. Bake for 25-30 minutes, or just until set in center. Note: Try not to over bake these, you want that fudgy texture! The surface will not be a ‘springy’ as a cake is when these brownies are done.
- lemon brownie batter spread in baking pan Let the pan cool for about 20 minutes before lifting the brownies out using the parchment paper ‘sling’ to finish cooling on a rack. If you didn’t use parchment, let the brownies cool in the pan on a rack.
- lemon brownies in pan, spread with glaze Mix the sugar and enough lemon juice to make a thick but pourable glaze. Spread over the top of the completely cooled brownies. Top with a little lemon zest if you like. Let the glaze harden before slicing.
Nutrition
Calories: 192kcal | Carbohydrates: 40g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 14mg | Potassium: 60mg | Fiber: 1g | Sugar: 17g | Vitamin A: 279IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg
