Lemon Brownies

lemonbrownies If you love lemony desserts, you'll love these light and fresh lemon brownies. This from-scratch recipe uses real lemon juice and lemon zest for an authentic taste with all the tartness lemon-lovers crave. Whip up the lemon brownies, then whisk together a perfectly sweet glaze for the top.

Lemon Brownie:
½ cup vegetable oil
1 cup granulated sugar
1 tsp. pure lemon extract
1 tsp. pure vanilla extract
2 tsp. lemon zest, freshly grated
2 Tbsp. lemon juice, freshly squeezed
2 large eggs, room temperature
1 egg yolk, room temperature
1 cup all-purpose flour, unbleached
½ tsp. sea salt
½ tsp. baking powder

Lemon Glaze:
1 cup confectioners' sugar
2 Tbsp. water
1 tsp. pure lemon extract
1 tsp. pure lemon juice, freshly squeezed
1-2 tsp. lemon zest, freshly grated

Preheat your oven to 350°F (180°C/160°C fan, Gas Mark 4). Line a 9x9" square glass baking dish with parchment paper and set it aside.

Mix together the oil and sugar in a large mixing bowl. Use a hand mixer or standing mixer to combine them thoroughly.

The oil and the egg yolk help to produce an even thicker brownie. The extra egg yolk also gives the brownie a bit more saturated yellow color. You could always add food coloring for an even more vibrant-looking yellow brownie.

Beat in the lemon extract, vanilla extract, lemon zest and lemon juice. Then add one egg at a time and then the egg yolk, making sure you are mixing well between each one.

Stir together the flour, salt, and baking powder and add it to the wet mixture.

Beat together for about 1-2 minutes until fluffy and well combined.

Spread the batter into the prepared baking dish. Bake for 25 minutes. Remove from the oven and allow to cool for 30 minutes before preparing the glaze.

Whisk together the powdered sugar, water, lemon extract, and lemon juice until a smooth, paste-like glaze forms.

Spread the glaze over the brownies. Allow brownies to cool completely and the glaze will set so that it’s dry to the touch. Then sprinkle with lemon zest to garnish.

Cut into pieces and serve.

Makes 9 servings.

Cook's Notes:

When mixing the glaze, add the liquid ingredients gradually to control the consistency of the glaze. Too much water/liquid will make a very runny and less opaque glaze. I like the white contrast to the brownie color, so I like the glaze to be more opaque and thick. The glaze is very sweet. Just a light glaze or even a drizzle would be great, too.
Add more or less lemon juice/extract/zest as you desire, to adjust the depth of lemon flavor in the brownies and the glaze.

Storage:

In the Fridge: Store the lemon brownies in an airtight container, either in the fridge or on the counter for 3-4 days.
In the Freezer: Allow the lemon brownies to cool, and do not glaze them. Fully wrap the bars in plastic wrap, tightly. Place them in freezer bags, and store them for up to 3 months. Defrost before serving.

Substitutions and Additions:

Confectioners' Sugar: A light dusting of extra powdered sugar over the glaze is a perfect way to add a bit of presentation flair and add a little extra sweetness to these brownies.
Gluten-Free Flour: If you're staying away from gluten, you can easily substitute the all-purpose flour for gluten-free flour.
Lemon Extract: If you don't have any, you can make a lighter tasting brownie by substituting vanilla extract, or leave it out altogether. You can also add some extra lemon zest instead.