I’ll never forget the afternoon I whipped up Easy Lemon Brownies. Picture this: the rain’s drumming against the window while I’m in the kitchen, yearning for a burst of sunshine. With a soft spot for citrus, I grabbed a couple of lemons off the counter, and before I knew it, I was elbow-deep in flour and sugar. I mean, I was just trying to chase the clouds away, but you’ve gotta admit, the smell of baking lemon brownies is like a hug from the inside. Fast forward to a few hours later, and I was enjoying this light, zesty treat with my family. It was a SLICE OF PARADISE I didn’t know I was missing.
These lemon brownies aren’t just a light dessert; they’re flavor-packed little gems that will make any gloomy day feel like a sunny celebration! Plus, they’re ridiculously easy to whip up and even easier to devour. Get ready, because you’re gonna want to bake these BAD BOYS every week!
Why You’ll Love This Recipe
- Quick to make, from start to finish.
- Budget-friendly—nothing fancy, just good ol’ ingredients.
- Can be frozen for when cravings hit!
- They’re SO GOOD, even the kiddos will be asking for seconds.
- Comforting vibes with a twist of nostalgia—perfect for sharing memories.
What sets my Easy Lemon Brownies apart? They’re so moist and zesty that they’ll kick a regular brownie to the curb. Trust me, once you take a bite, you’ll be wondering why you didn’t make these earlier!
Ingredients Needed
For the Brownies:
- 1½ cups all-purpose flour – the glue holding it all together.
- 1½ cups granulated sugar – because who doesn’t love a bit of sweetness?
- ½ teaspoon salt – it balances out the sweetness, folks!
- 1 cup unsalted butter (softened) – so it creams easier, making that batter silky smooth.
- 4 large eggs (room temperature) – helps everything mix beautifully.
- 2 tablespoons lemon zest (from 2-3 lemons) – the star of the show, bringing a bright punch.
- ⅓ cup fresh lemon juice – can you smell that citrus goodness?
- 1 teaspoon vanilla extract – because vanilla makes everything better!
For the Glaze:
- 1 cup powdered sugar – for a sweet, toothsome finish.
- 2-3 tablespoons fresh lemon juice – drizzle on that sweet tang!
- 1 tablespoon lemon zest – don’t skimp, it’s all about enhancing that lemony flavor!
How to Make This Recipe?
Step 1: Prep Your Kitchen
Preheat your oven to 350°F and grease a 9×13-inch baking dish or line it with parchment paper for easier removal. I like to think of this as setting up your cooking stage where the magic happens!
Step 2: Make the Batter
In a large mixing bowl, combine the softened butter and granulated sugar. Beat them together until it’s creamy and fluffy, which usually takes about 2-3 minutes with a mixer. Add in your eggs one at a time, blending well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract until everything’s beautiful and well-combined.
Now, gently fold in your flour and salt until just combined. You don’t want to overmix here—just enough until there are no dry spots. The batter should be thick and luscious, just waiting to be poured into that baking dish.
Step 3: Bake
Pour the batter into your prepared dish, spread it out evenly, and pop it into the oven for about 25-30 minutes. Keep an eye on it! It’s ready when the edges start pulling away slightly and a toothpick comes out clean. Your kitchen will smell UNREAL as they bake.
Step 4: Glaze (Oh Yeah!)
While those beautiful brownies cool for just a bit, let’s whip up that lemon glaze. In a small bowl, combine the powdered sugar, lemon juice, and lemon zest. Whisk until it’s smooth and drizzle-able. Once the brownies are cool, pour that glaze all over and let it set.
How to Store It & Expert Tips
How to Store It
Store your lemon brownies in an airtight container at room temperature for up to five days—if they last that long! They can also be frozen in individual pieces—just wrap them in plastic wrap and pop them in a freezer bag. They’ll be ready to enjoy any time you need a little sunshine!
Expert Tips
- For a flavor twist, add a dash of almond extract to the batter or glaze.
- If you’re in a pinch, you can substitute lemon juice with store-bought lemon juice, but fresh is always best for flavor.
- Make sure your butter is really softened—it’ll make for a smoother batter and no lumps!
Wrap Up
So there you have it, my Easy Lemon Brownies! They’re exactly what you need when life gets a little too gloomy. Lemon zest, buttery goodness, and a quick bake time mean you’ll be enjoying these little bites of sunshine in no time. Please leave me a star rating and tell me how yours turned out in the comments.
And hey, “Share this with your cousin who never shows up empty-handed.” Did you add your own spin? I wanna hear about it!
FAQ Section
Can I make these lemon brownies gluten-free?
Sure thing! Use a 1:1 gluten-free flour blend and you’ll be good to go!
How do I know when the brownies are done baking?
Remember, they should be set at the edges and a toothpick should come out clean with just a few moist crumbs clinging.
If your sweet tooth isn’t done yet, my No-Bake Chocolate Peanut Butter Bars are absolute chaos in the best way. Try those after you’ve made these lemon brownies—they’ll blow your mind!
Easy Lemon Brownies
Ingredients
Method
- Preheat your oven to 350°F and grease a 9×13-inch baking dish or line it with parchment paper.
- In a large mixing bowl, combine the softened butter and granulated sugar. Beat together until creamy and fluffy for about 2-3 minutes.
- Add the eggs one at a time, blending well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract until well-combined.
- Gently fold in the flour and salt until just combined, avoiding overmixing. The batter should be thick and luscious.
- Pour the batter into the prepared dish and spread it out evenly. Bake for about 25-30 minutes, until the edges pull away slightly and a toothpick comes out clean.
- While the brownies cool, make the glaze by combining the powdered sugar, lemon juice, and lemon zest in a small bowl. Whisk until smooth.
- Once the brownies are cool, pour the glaze over them and let it set.
