Dessert
Lemon Brownies
Lemon brownies bake up dense and fudgy, rich with butter and bright bursts of lemon zest and juice. A glossy lemon glaze melts over the cooled squares, delivering a sweet-tart finish in every bite.
- Total
- 42 min
- Prep
- 20 min
- Cook
- 22 min
- Serves
- 16
Nutrition per Serving
- Calories
- 132
- Protein
- 2g
- Carbs
- 16g
- Fat
- 7g
- Fiber
- 1g
- Sugar
- 12g
- Sodium
- 102mg
Ingredients
- 3/4 cup white whole-wheat flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 2/3 cup sugar
- 3 large eggs
- 1 tbsp lemon zest plus 1 teaspoon, divided
- 3 tbsp lemon juice, divided
- 1 tsp vanilla extract
- 1/2 cup packed confectioners' sugar
Instructions
- Preheat oven to 350℉. Coat an 8-inch-square nonstick baking dish with cooking spray.
- Whisk flour, baking powder and salt in a small bowl; set aside. Beat butter and sugar in a stand mixer with paddle attachment or in a medium bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in eggs, one at a time, until fully incorporated. Reduce the mixer speed to medium-low; add the flour mixture, beating until just combined. Add 1 tablespoon lemon zest, 2 tablespoons lemon juice and vanilla, beating until just combined. Pour the batter into the prepared baking dish. Bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
- Meanwhile, whisk confectioners' sugar and the remaining 1 teaspoon lemon zest and 1 tablespoon lemon juice in a small bowl. When the brownies are cool, spread the glaze over the top and cut into 16 pieces.