Lemon Brownies
Lemon brownies AKA lemon blondies - Super soft and moist bars topped with the most delicious lemon glaze. The perfect summer dessert that you'll be making over and over again!
Lemon brownies AKA lemon blondies - Super soft and moist bars topped with the most delicious lemon glaze. The perfect summer dessert that you'll be making over and over again!
- Carbohydrate 7.90682118225951 g
- Cholesterol 47 mg
- Fat 1.10669444444604 g
- Fiber 0.0480416681330512 g
- Protein 1.41485069444962 g
- Saturated Fat 0.344713333333652 g
- Serving Size 1 1 Serving (28g)
- Sodium 2341.09983307279 mg
- Sugar 7.85877951412645 g
- Trans Fat 0.185733888888857 g
- Calories 46 calories
Step-by-step
- Preheat the oven to 350. Prepare an 8 x 8 pan by spraying with cooking spray or lining with foil, and set aside.
- In a large bowl or the bowl of a stand mixer, beat together the butter, sugar, and lemon zest until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then add the lemon juice.
- Add the flour and baking powder, and mix until just combined.
- Pour the batter into the prepared pan and smooth into an even layer.
- Bake 20-25 minutes, or until a toothpick inserted into the brownies comes out clean.
- Let lemon brownies cool for 10-15 minutes.
- To make the glaze, whisk together the powdered sugar, lemon juice, and lemon zest, then pour over the brownies, spreading evenly to coat.
- Let lemon blondies cool completely before slicing and serving.
Creaming butter, sugar, and lemon zest together until pale and airy builds the mechanical leavening needed for these dense citrus bars without relying heavily on chemical agents. Standard baking powder provides a modest secondary lift, but beating the fat incorporates microscopic air cells that expand under heat. Citrus-based baked goods have roots in British peel-preservation methods and American colonial baking, where tart juices balanced heavy butter and sugar rations when seasonal stone fruits were unavailable. Achieving the proper crumb relies entirely on incorporating eggs individually at room temperature to prevent the emulsion from breaking.
Mixing and Baking Mechanics
Adding flour requires restraint to avoid gluten development, which turns tender bars into tough pastry. Mix just until streaks disappear, then transfer the batter into an 8x8 inch metal or glass baking pan. Metal pans conduct heat aggressively and brown edges faster, while glass pans insulate and require close monitoring around the 20-minute mark. Insert a wooden toothpick into the center; removing the pan when a few moist crumbs cling to the wood prevents dryness.Glazing and Slicing Protocols
Whisking powdered sugar with fresh lemon juice and zest creates an opaque citrus coating that sets as it cools. Pouring this glaze over moderately warm bars allows the liquid to penetrate the top millimeter of crumb, marrying the tart topping with the buttery base. Allow the pan to rest undisturbed for at least two hours at room temperature before slicing with a long, thin knife wiped clean between cuts to maintain sharp edges.
