Lemon Brownies
These zesty Lemon Brownies are soft, cake-like, and full of fresh citrus flavor—an ideal treat for beginner bakers! Using Early Bird's Organic All-Purpose Flour ensures a tender crumb and wholesome base. A sweet-tart lemon glaze adds a bright finish to these simple yet standout bars.
Equipment
- Mixing Bowls
- Hand or Stand Mixer
- 8x8 Baking Pan
- Zester or Microplane
Ingredients
Dry Ingredients
- 1 cup Organic All-Purpose Flour Feature ingredient
- 1/2 tsp salt
- 3/4 cup granulated sugar
Wet Ingredients
- 2 large eggs
- 1/2 cup unsalted butter melted
- 1 lemon zest only
- 2 tbsp fresh lemon juice
- 1/2 tsp vanilla extract
Lemon Glaze
- 1/2 cup powdered sugar
- 1-2 tbsp lemon juice adjust for desired consistency
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8x8-inch baking pan.
- In a mixing bowl, whisk together flour, salt, and sugar.
- In a separate bowl, beat the eggs lightly. Add melted butter, lemon zest, lemon juice, and vanilla. Mix well.
- Combine the wet and dry ingredients just until smooth. Do not overmix.
- Pour the batter into the prepared pan and smooth the top. Bake for 22–25 minutes, or until a toothpick comes out clean.
- While the brownies are cooling, mix powdered sugar and lemon juice to make the glaze. Adjust with more juice for desired thickness.
- Drizzle the glaze over the cooled brownies. Let it set before slicing into squares.
Notes
Try adding white chocolate chips to the batter or a dash of lemon extract for more flavor. These are best enjoyed slightly chilled for a fudgier texture.
Tried this recipe?Let us know how it was!