Lemon Brownies: a fluffy and delicious dessert to share with your family

There’s no way you can just have one of these! Lemon brownies are made with fresh lemon juice and zest to give a tart yet sweet chewy brownie, and are topped with a simple sugar and lemon glaze.

Best of all, they are made using just one bowl and an oven pan, which means less time spent washing up, and more time eating brownies!

Instructions

Preheat oven to 350 degrees F/fan 160C/gas mark 4.

Line a 9×9-inch baking dish with parchment paper and grease it with baking spray or butter. Set aside.

In a large bowl, using an electric mixer beat together the flour, sugar and butter until it has a crumb-like consistency and all the butter has been absorbed.

Add salt, eggs, lemon juice and lemon zest to the flour mix.

Beat on medium speed until smooth, about 3 minutes. Stop once to scrape the sides and bottom of the bowl with a spatula. Pour the batter into the prepared baking dish.

Bake in the preheated oven for about 25 minutes and start checking after 20 minutes of baking. A skewer inserted in the center should come out clean and the sides of the cake will start to turn golden brown.

Remove from oven and cool in the baking dish for 10 minutes, then transfer the cake to a cooling rack until completely cold.

To make the lemon glaze:

Add all the ingredients to a medium bowl and stir to combine until smooth, with no lumps. If the mixture is too thin, add more confectioner’s sugar, 1/4 cup at a time. If the mixture is too thick, add more lemon juice, 1 tablespoon at a time.

Spread the glaze over the cooled brownies. Let it settle and harden.

Slice into bars and serve.

Notes

Store the brownies in the fridge in an airtight container, or wrapped in plastic wrap for up to 4 days.

To freeze them, cool the brownies completely but do not glaze them. Cut them into bars, and wrap the bars tightly in plastic wrap. After that wrap in aluminum foil or place in freezer bags. Freeze for up to 3 months. Defrost before serving.

When getting lemon zest, grate the yellow skin of the lemon only. Grate just enough to get through the yellow skin, and avoid the bitter white pith underneath.