Lemon Brownies

Bright and tangy lemon squares with a tender, cake-like crumb, perfect for sharing and enjoying during spring and summer.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 12 squares

Course: Dessert

Cuisine: American, Spring

Calories: 250

Main Ingredients

1 cup granulated sugar If you prefer less sweetness, start with 3/4 cup and taste the batter.
1/2 cup unsalted butter, melted Use high-quality butter; you can swap in a neutral oil for a softer crumb.
2 large eggs Room-temperature eggs incorporate better for a silkier texture.
1 tablespoon lemon zest Use a fine grater and avoid the bitter white pith.
1/4 cup fresh lemon juice Fresh juice is essential for vibrant tang; bottled juice works in a pinch.
1 cup all-purpose flour Measure by spooning into the cup and leveling to prevent dense brownies.
1/2 teaspoon baking powder Ensure it is fresh for reliable results.
1/4 teaspoon salt Balances sweetness and brightens the lemon notes.
Powdered sugar for dusting Dust just before serving to avoid dissolving.

Baking Instructions

Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking dish.
In a mixing bowl, combine the melted butter and granulated sugar and whisk briskly.
Add the eggs one at a time, mixing well after each addition.
Stir in the lemon zest and lemon juice until just combined.
In another bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Pour the batter into the prepared baking dish and spread it evenly.
Bake for 20-25 minutes or until a toothpick comes out clean.
Allow to cool fully, then dust with powdered sugar before cutting into squares.

Add a sprinkling of powdered sugar for a pretty finish; serve with whipped cream or ice cream for balance.