Lemon Zest Buttery Brownies (Printer-Friendly)
Rich, fudgy bars infused with bright lemon flavor for a refreshing twist on the classic chocolate dessert.
# What You'll Need:
→ Dry Ingredients
01 - 1 cup (130 g) all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
→ Wet Ingredients
04 - 3/4 cup (170 g) unsalted butter, melted
05 - 1 cup (200 g) granulated sugar
06 - 2 large eggs
07 - 2 tablespoons fresh lemon juice
08 - 2 teaspoons lemon zest (from 2 lemons)
09 - 1 teaspoon vanilla extract
→ Optional Glaze
10 - 3/4 cup (90 g) powdered sugar
11 - 1 1/2 tablespoons fresh lemon juice
12 - Additional lemon zest for garnish
# How to Make It:
01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
02 - In a medium bowl, whisk together the flour, baking powder, and salt until thoroughly blended. Set aside.
03 - In a large bowl, whisk the melted butter and granulated sugar until smooth and well combined. Add the eggs one at a time, whisking thoroughly after each addition. Stir in the lemon juice, lemon zest, and vanilla extract.
04 - Gently fold the dry ingredients into the wet mixture, mixing just until combined. Be careful not to overmix, as this can result in tough brownies.
05 - Pour the batter into the prepared pan, using a spatula to spread it evenly and smooth the top surface.
06 - Bake for 22-25 minutes, or until the center is just set and the edges are lightly golden. A toothpick inserted into the center should come out with moist crumbs.
07 - Allow the brownies to cool completely in the pan on a wire rack before applying the glaze.
08 - In a small bowl, whisk the powdered sugar and lemon juice until smooth and drizzle-consistency. Spread the glaze evenly over the cooled brownies and sprinkle with additional lemon zest if desired.
09 - Cut into 16 equal squares and serve. For clean cuts, wipe the knife blade between slices.
# Expert Advice:
01 -
- The bright lemon cuts through the richness making these incredibly addictive without feeling heavy
- They strike that perfect balance between comforting chocolate dessert and something light enough for summer afternoons
02 -
- Overmixing once the flour hits the wet ingredients makes these tough instead of tender
- These keep baking even after they come out of the oven, so pulling them when slightly underdone is the secret to fudgy results
03 -
- Use a microplane to get zest without the bitter white pith underneath
- Room temperature ingredients prevent the melted butter from seizing when you add the eggs