The Ultimate Fudgy Lemon Brownies
These fudgy lemon brownies deliver the perfect balance of sweet and tangy flavours with a dense, moist texture and bright citrus glaze. Made with fresh lemon juice and zest, they offer all the satisfaction of a traditional brownie but with a refreshing twist that's perfect year-round.
Ingredients
- 1 cup 226g unsalted butter, melted and slightly cooled
- 1½ cups 300g granulated sugar
- 2 tablespoons fresh lemon zest from approximately 2-3 lemons
- 4 large eggs at room temperature
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 2 cups 250g all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1½ cups 180g powdered sugar, sifted (for glaze)
- 3-4 tablespoons fresh lemon juice for glaze
- 1 teaspoon lemon zest for glaze
Instructions
- Preheat your oven to 325°F (165°C).
- Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- Lightly grease the parchment paper with cooking spray or butter.
- In a large bowl, whisk together the melted butter, granulated sugar, and lemon zest until well combined.
- Add the eggs one at a time, whisking well after each addition until fully incorporated.
- Stir in the lemon juice and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined.
- Pour the batter into the prepared pan, spreading it evenly to the edges.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool completely in the pan on a wire rack before glazing.
- In a medium bowl, whisk together the powdered sugar, lemon juice (starting with 3 tablespoons), and lemon zest until smooth.
- Pour the glaze over the cooled brownies, spreading it evenly with a spatula.
- Allow the glaze to set for about 30 minutes before cutting into squares.
Notes
- For extra lemon flavor, increase the zest to 3 tablespoons or add ¼ teaspoon of lemon extract.
- These brownies freeze beautifully for up to 3 months. Freeze unglazed and add glaze after thawing.
- Refrigerate the brownies for an hour before cutting for the cleanest edges.
- Meyer lemons make an excellent substitute when in season for a sweeter, more aromatic flavor.
- Store in an airtight container at room temperature for 2-3 days or refrigerate for up to a week.