Lemon Brownies

Glenda Whisenhunt Recipe

By Glenda Whisenhunt Glenda_Whisenhunt

Cook Time:

For the Lemon lover in all of us


3/4 c
all purpose flour
3/4 c
granulated sugar
1/4 tsp
1 stick
unsalted butter, softened
large eggs
2 Tbsp
lemon zest
2 Tbsp
lemon juice
1 c
powdered sugar
4 Tbsp
lemon juice
8 tsp
lemon zest

Directions Step-By-Step

Preheat oven to 350 degrees. Grease/Spray an 8 x 8 inch baking dish with butter/cooking spray and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the flour, sugar, salt and softened butter until combined.
In a separate bowl, whisk together the eggs, lemon zest and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.
Pour into baking dish and bake for 23-25 minutes or until it is just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean.
Allow to cool completely before glazing.
Do not over-bake or the bars will be dry.
When the brownies are cooled completely, make the glaze.
Sift the powdered sugar, add lemon zest and lemon juice and whisk together all three ingredients. Spread 1/2 the glaze over the brownies with a rubber spatula.
Let the glaze set.
Spread the remaining glaze over the bars and let it set.
Cut into bars and serve.

About this Recipe

Course/Dish: Other Desserts
Hashtags: #lemon, #brownie

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Daniela Lag dstarcook
Apr 1, 2014
This recipe looks awesome...I plan on making them tonight! :)
Christiana Crabill chrissyj84
Oct 17, 2013
Got a new freestanding mixer set as a belated birthday present and was itching to use it. Found this recipe online and gave it a go tonight. My Mom loves lemon, so I made these for her hoping she would like them. She didn't. She LOVED them! And although lemon is not my favorite, I had a little slice myself to taste my creation. Oh, so good. Moist as can be. Sweet, but not overwhelmingly so. The lemon zest gives it nice texture. These came out perfectly at 25 minutes. Almost cakelike. The batter itself was so light and fluffy, I just knew these would be great. I only used half the glaze though, as I feel putting the whole bowlful on would be too much and ruin the fluffy, light sweetness of the cake itself.
Diana Murphy-Owen murphyowen
Oct 11, 2013
I forgot to mention that we like them chilled too!
Diana Murphy-Owen murphyowen
Oct 11, 2013
This recipe is BEYOND fantastic! I love the tangy tartness that the fresh lemon gives to this treat. The texture is perfectly light but dense...How is that even possible?! I have made this recipe twice now and it turned out perfect both times. When I made it this week, I cut the "brownies" into perfect little squares, lightly sprinkled them with powdered sugar, and put each one in a cute little mini muffin paper and served them at a church "T Party" for a bunch of little girls ages 8-11. They looked so pretty and were a hit! Thanks for this fabulous recipe!
Diana Murphy-Owen murphyowen
Oct 11, 2013
I tried this recipe and say it's Family Tested & Approved!