Lemon Zest Buttery Brownies (Printable)

Rich buttery squares with bright lemon flavor and smooth texture

# What You'll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 3/4 cup unsalted butter, melted
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - 2 tablespoons fresh lemon juice
08 - 2 teaspoons lemon zest
09 - 1 teaspoon vanilla extract

→ Optional Glaze

10 - 3/4 cup powdered sugar
11 - 1 1/2 tablespoons fresh lemon juice
12 - Additional lemon zest for garnish

# How-To Steps:

01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, ensuring the paper overhangs the edges for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, and salt until thoroughly blended. Set aside.
03 - In a large bowl, whisk melted butter and sugar until smooth and glossy. Add eggs one at a time, whisking well after each addition. Stir in lemon juice, lemon zest, and vanilla extract until fully incorporated.
04 - Gently fold the dry ingredients into the wet mixture, mixing just until combined and no dry streaks remain. Take care not to overmix, which can result in dense brownies.
05 - Transfer the batter to the prepared pan. Use a spatula to spread evenly and smooth the top surface.
06 - Bake for 22 to 25 minutes, or until the center is just set and the edges are lightly golden. A toothpick inserted in the center should come out with a few moist crumbs.
07 - Allow the brownies to cool completely in the pan on a wire rack. This step is essential for proper texture and easier glazing.
08 - In a small bowl, whisk powdered sugar and lemon juice until smooth and pourable. If the glaze is too thick, add additional lemon juice 1/2 teaspoon at a time.
09 - Spread the glaze evenly over the cooled brownies. Sprinkle with additional lemon zest if desired. Let the glaze set for 10 to 15 minutes before cutting.
10 - Cut into 16 equal squares using a sharp knife, wiping the blade clean between cuts for neat edges. Serve at room temperature.

# Expert Advice:

01 -
  • The buttery crumb practically melts on your tongue while the lemon zest wakes up every taste bud
  • These disappeared from my counter faster than any dessert I've ever made, even among chocolate purists who were skeptical at first
02 -
  • Overmixing the batter will make these tough instead of tender, so stop as soon as you see no dry flour
  • The center should still be slightly jiggly when you remove them from the oven
03 -
  • Zest your lemons before juicing them
  • Let the glaze sit for about 5 minutes before spreading so it thickens slightly

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