Description

These Easy Fudgy Lemon Brownies combine the rich, dense texture of traditional brownies with a bright, tangy lemon flavor. Perfectly moist and fudgy, they are topped with a smooth lemon glaze that adds a refreshing citrus finish. This delightful treat is simple to make and perfect for any occasion when you crave a citrusy twist on a classic dessert.

Ingredients

Scale

Dry Ingredients

1¼ cups all purpose flour
2 tbsp cornstarch
½ tsp salt
1¼ cups white granulated sugar

Wet Ingredients

2 tbsp fresh lemon zest (See note 1)
¾ cup warm melted unsalted butter (make sure the butter is warm, not hot or cold)
1 tbsp unflavored vegetable oil
2 large eggs (room temperature)
3 tbsp freshly squeezed lemon juice
½ tsp vanilla extract/essence

Lemon Glaze

1 cup powdered sugar (icing/confectioners sugar)
1½ tbsp freshly squeezed lemon juice

Instructions

Preheat and Prepare Pan: Preheat your oven to 180 °C (350°F) conventional. Grease an 8×8 inch square cake tin and line it with parchment paper, leaving overhang on two opposite sides to easily lift out the brownies later.
Mix Dry Ingredients: Sift together the all-purpose flour, cornstarch, and salt. Whisk to combine and set aside.
Infuse Sugar with Lemon Zest: In a large bowl, add the white granulated sugar and fresh lemon zest. Rub the zest into the sugar with your fingers for about 30 seconds until the sugar takes on a light yellow tint.
Combine Wet Ingredients: Add the warm melted butter, vegetable oil, room temperature eggs, lemon juice, and vanilla extract to the lemon-sugar mixture. Whisk gently until smooth and combined, being careful not to overmix to avoid incorporating excess air.
Incorporate Dry Ingredients: Add the dry flour mixture to the wet ingredients. Fold gently with a spatula until just combined. Avoid overmixing to maintain fudgy texture.
Bake the Batter: Pour the thin batter into the prepared cake pan. Smooth the top, then lightly shake and drop the pan on the counter twice to remove air bubbles. Bake for 22 minutes or until a toothpick inserted comes out almost clean with a few moist crumbs.
Cool Completely: Allow the brownies to cool in the pan for 1 to 2 hours to set properly.
Release Brownies from Pan: Run a thin knife along the exposed edges without parchment paper, then use the parchment paper overhang to lift the brownies out of the pan carefully.
Prepare Lemon Glaze: In a bowl, combine powdered sugar and lemon juice. Stir until the glaze is smooth, thick but still spreadable.
Glaze and Serve: Evenly spread the lemon glaze over the cooled brownies. Let the glaze set for 30 minutes to an hour until it is firm to the touch, then slice and serve.

Notes

Use freshly grated lemon zest for the best aromatic flavor.
If using a convection oven with a fan, reduce the temperature to 160-170 °C (320-340°F) to prevent overbaking.
Adjust the lemon glaze thickness by adding more powdered sugar if too thin, or more lemon juice if too thick for easy spreading.
Allow the brownies to cool completely before glazing to ensure the glaze doesn’t melt or soak in.
Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Dessert, Baked Goods
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie (approx. 3x3 inch square)
Calories: 280 kcal
Sugar: 28 g
Sodium: 130 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 55 mg

Keywords: lemon brownies, fudgy lemon brownies, lemon dessert, lemon glaze brownies, easy lemon brownie recipe