Lemon Brownies, One Bowl Recipe

Start with 12 tablespoons (3/4 cup) of unsalted butter at room temperature.

Add 1 cup of white granulated sugar to the butter.

Mix the butter and sugar together using an electric or handheld mixer.

Add 1 cup of all-purpose flour to the mixture and mix again.

Add 0.5 teaspoons of salt to the batter.

Add 3 large eggs that have been at room temperature to the mixture and mix well.

Add the juice of 2 lemons to the batter and mix thoroughly.

Optionally, add lemon zest for extra flavor, but it was not used in this case.

Scrape down the sides of the bowl to ensure everything is fully incorporated.

Prepare an 8x8 or 9x9 baking dish by lining it with parchment paper.

Pour the batter into the prepared baking dish and bake at 350 degrees Fahrenheit for 25 minutes.

After 20 minutes, insert a toothpick in the center to check for doneness; it should come out clean if finished.

Let the brownies cool before icing them.

To make the lemon glaze, mix 1 cup of powdered sugar with 2-3 tablespoons of lemon juice.

Adjust the glaze consistency by adding more lemon juice if too thick or more sugar if too watery.

Pour the icing over the cooled brownies and spread it out evenly.

Let the icing settle before cutting the brownies into bars.

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

Equipment Needed

Spice Level:

Allergens