why make this recipe

Lemon Brownies (Lemonies) give a bright, fresh lemon flavor in an easy bar. They bake fast and use simple pantry ingredients. You get a tender, slightly tangy treat that people love for tea, dessert, or a quick snack.

introduction

Lemonies are lemon-flavored brownies that are more like bars than chocolate brownies. They have lemon zest and juice in the batter and a sweet lemon glaze on top. They are bright, moist, and simple to make.

how to make Lemon Brownies (Lemonies)

Mix melted butter with sugar, then add eggs and vanilla. Stir in flour, salt, lemon zest, and lemon juice until just combined. Pour into a greased 9×13 pan and bake until done. While warm, pour on a simple powdered sugar and lemon juice glaze. Let cool, then cut into squares.

Ingredients :

1 cup unsalted butter, melted
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
Zest of 2 lemons
1/2 cup fresh lemon juice
1 cup powdered sugar (for glaze)
2 tablespoons lemon juice (for glaze)

Directions :

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
In a large bowl, mix the melted butter and sugar until well combined.
Add the eggs and vanilla extract and whisk until smooth.
Stir in the flour, salt, lemon zest, and lemon juice until just combined.
Pour the batter into the prepared pan and spread evenly.
Bake for 20-25 minutes or until a toothpick comes out clean.
While baking, prepare the glaze by mixing powdered sugar with lemon juice until smooth.
Once the brownies are done, pour the glaze over the warm brownies and let cool before cutting into squares.

how to serve Lemon Brownies (Lemonies)

Cut into squares and serve at room temperature or slightly warm. They pair well with tea, coffee, or a scoop of vanilla ice cream. Add fresh berries or a light dusting of extra powdered sugar if you like.

how to store Lemon Brownies (Lemonies)

Store in an airtight container at room temperature for up to 2 days. Keep in the fridge for up to 1 week. To freeze, wrap squares tightly and place in a freezer bag for up to 3 months. Thaw in the fridge or at room temperature before serving.

tips to make Lemon Brownies (Lemonies)

Use fresh lemon juice and zest for the best flavor.
Do not overmix the batter; stir until just combined.
Check doneness with a toothpick — it should come out clean or with a few moist crumbs.
Let the bars cool a bit before pouring the glaze so it sets nicely.
Line the pan with parchment for easier removal and cleaner cuts.

variation (if any)

Add 1-2 tablespoons poppy seeds for a lemon-poppy version.
Stir in 1/2 cup white chocolate chips for extra sweetness.
Fold in fresh blueberries for a lemon-blueberry bar.
Use a cream cheese swirl for a richer bar.

FAQs

Q: Can I use bottled lemon juice?
A: Yes, but fresh lemon juice gives brighter flavor. Bottled juice will work in a pinch.

Q: Can I make a smaller batch?
A: Yes. Use an 8×8 pan and reduce baking time. Check at about 15 minutes.

Q: How can I make them less sweet?
A: Use less powdered sugar in the glaze or skip the glaze. You can also cut the sugar in the batter a little, but do not remove too much.

Q: Can I make these gluten-free?
A: Yes. Substitute a 1:1 gluten-free all-purpose flour blend for the flour.

Conclusion

For more lemon brownie ideas and variations, see these recipes: Lemon Brownies Recipe (Lemonies) – Dessert for Two, Little Lemonies {Yummy Lemon Brownies}, and Zingy Lemon Brownies Recipe (Lemonies) – Averie Cooks.

Lemon Brownies (Lemonies)