Lemon Brownies Recipe (Lemonies) – Dessert for Two

July 25, 2024

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Put apart each different recipe for Lemon Brownies, as a result of this one wins! These are dense, fudgey and chewy precisely like a daily brownie, they usually even have the skinny crackly crust on high like a brownie! The key is adapting a blondie recipe with loads lemon zest and juice. Lastly, a lemon brownie that has the identical texture as a daily brownie!

Lemon Brownies Recipe (Lemonies) – Dessert for Two

I am simply going to say it: I’ve made each different lemon brownie recipe on the web and hated all of them. Sadly, none of them had that basic brownie texture–they had been gentle, fluffy and cake-like as an alternative. They need to all be renamed lemon cake bars.

However my lemon brownies? They’re dense, chewy and gooey like an precise brownie, however they’re full of recent lemon taste.

A square tray of lemon brownies cut into 16 pieces, decorated with lemon slices.

I took my excellent blondies recipe, changed the brown sugar with white sugar, after which loaded the batter with lemon zest and lemon juice. Additionally, I added an additional egg yolk to verify these lemon brownies had been dense and chewy like an precise brownie.

They even have that skinny crackly crust like a brownie ought to! It is because the best way to get a crackly crust on a brownie is to have an extra quantity of sugar within the batter, and to beat the eggs with the sugar for a very long time (till the sugar is totally dissolved).

Plus, one in all my taste-testers (my neighbor) mentioned the glaze on high offers these donut vibes. I actually could not enhance upon these if I attempted.

Substances

The magic of those lemon brownies lies within the acceptable ratios of sugar to fats to eggs. Utilizing three complete egg yolks however just one egg white makes these so dense and chewy. And, utilizing equal quantity of flour to sugar offers the batter a excessive portion of sugar (in comparison with common baked items), which results in the skinny, crackly crust on high.

White bowls of sugar, melted butter, flour, and eggs.

Butter. One stick (half a cup or 4 ounces) of unsalted butter that has been melted and cooled.
Sugar. One and a half cups of granulated white sugar. Sure, it is a lot for an 8-inch pan of dessert, however belief me, it’s a necessity for the chewy texture and skinny crispy crust on high.
Lemon. We want two lemons for this lemon brownies recipe, as a result of we’ll zest one complete lemon for the batter, plus half of one other lemon for the glaze on high. We additionally want 1 tablespoon of recent lemon juice for the batter and one other 1.5 tablepsoons for the glaze.
Eggs. Let me make this crystal clear: you want 3 eggs for this recipe, however you’ll solely use the three egg yolks and one of many egg whites. After making this recipe, you’ll have two leftover egg whites. Don’t add 3 entire eggs to this recipe, please!
Flour. One and a half cups of all-purpose common white flour.
Baking Powder. Three-quarters of a teaspoon of baking powder. Don’t use baking soda.
Salt. Only one-half teaspoon of salt to steadiness the sweetness of the sugar. Please remember salt if you’re baking–it harmonizes all of the flavors.
Powdered Sugar. For the non-compulsory glaze on these lemon bars, use ¾ cup of powdered sugar, 1.5 tablespoons of lemon juice and the zest from half of the lemon. This simply makes the bars much more tangy, however is completely non-compulsory.

Find out how to Make Lemon Brownies

First, preheat the oven to 350-degrees Fahrenheit and have an 8-inch sq. pan prepared. If it is not non-stick, line it in a single course with parchment paper, leaving sufficient overhang on the facet to make use of as handles to carry out the lemon brownies after baking.

Cream bowl with melted yellow butter, sugar and lemon zest in it.

Yellow batter with three egg yolks on top of it.

Mix the melted butter, sugar, lemon zest in a medium bowl, and whisk collectively very properly to dissolve the sugar totally.

Subsequent, whisk in the entire egg plus 2 egg yolks very properly. Reserve the leftover 2 egg whites for an additional use. Add the lemon juice and whisk once more.

White flour on top of yellow batter in cream bowl on counter.

Square baking pan with yellow dessert freshly cooked.

Lastly, sprinkle the flour, baking powder and salt evenly over the bowl and stir to mix. Stir for not less than 50 strokes to essentially activate the gluten within the flour and create a chewy lemon brownie.

Unfold the combination in an 8-inch sq. pan, and bake for 25-27 minutes, till the perimeters are beginning to crackle and switch golden brown. Take away them from the oven, and let cool barely.

Overhead shot of lemon brownies sliced with glaze on top.

To make these simple to chop, I truly transfer them to the freezer for 15-20 minutes. Then, they pop proper out of the pan, after which minimize into 16 squares. In case you’re utilizing the glaze, whisk collectively all components and pour on high.

Find out how to Retailer Lemon Brownies

These preserve properly at room temperature in an air-tight container for as much as 3 days. You’ll be able to transfer them to the fridge for as much as 1 week. You’ll be able to freeze already-cut brownies in two layers of plastic wrap for as much as 6 months.

Yield: 16