Ingredients
Scale
- 3/4 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs, room temperature
- 2 tablespoons fresh lemon zest
- 2 tablespoons fresh lemon juice
- For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional for garnish)
Instructions
- Step 1: Preparation and Preheating Preheat your oven to 350°F (175°C). Grease an 8×8-inch square baking pan with butter or non-stick spray. For the easiest removal, line the pan with parchment paper, leaving an overhang on the sides so you can lift the brownies out easily once they cool.
- Step 2: Mixing the Batter In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the fresh lemon juice and lemon zest. Gradually fold in the flour and salt until just combined. Be careful not to overmix, as this can make the brownies tough rather than tender.
- Step 3: Baking to Perfection Pour the batter into your prepared baking pan and spread it evenly with a spatula. Bake for 22 to 25 minutes. You want the edges to be very lightly golden and the center to be set. Avoid overbaking; a toothpick inserted into the center should come out clean or with just a few moist crumbs.
- Step 4: Glazing and Cooling While the brownies cool in the pan, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Once the brownies are slightly warm but not hot, pour the glaze over the top and spread it to the edges. Allow the glaze to set completely for at least 30 minutes before lifting the parchment paper and slicing them into 16 squares.
- Cook Time: 40 minutes