Move over chocolate - Gourmet Lemon Brownies may just be your new favorite brownie! Tart and tangy, and with a perfectly fudgy texture of a brownie, these are always one of the first treats to disappear when I serve them. If you love Lemon Bars or Lemon Sugar Cookies, these are even better – and super simple to whip up! These Lemon Brownies are perfect for picnics, barbecues, birthday parties and always brighten up a dessert table – everyone ADORES them! ARE THESE LEMON BARS, LEMON BLONDIES OR LEMON BROWNIES?These lemon bars are moist, fudgy and chewy, just like brownies. You can call them blondies or brownies, but why fight it? These are one of the most popular brownies whenever I prepare a "Brownie Board" to share. Even chocolate lovers CRAVE these delicious and different twist on classic brownies! RECIPE TIPS & TRICKS FOR THE BEST LEMON BROWNIES!MAKE AHEAD INSTRUCTIONS: I suggest baking the lemon brownies, cooling them completely, then wrapping in plastic wrap and refrigerating for up to 2 days. Glaze and sprinkle with fresh lemon zest the day you plan to serve. FREEZING INSTRUCTIONS: To freeze these, wrap the entire Lemon Brownie slab in plastic wrap, wrap in foil and then place it in an airtight plastic container and freeze for up to 2 months. Thaw overnight in the fridge or on the countertop for a few hours, and then glaze and sprinkle with fresh lemon zest the day you plan to serve – this will preserve the texture and shine of the glaze! GLUTEN FREE OPTION: It’s easy to make these Lemon Brownies gluten free – simply substitute a great gluten-free flour substitute from King Arthur Flour or Bob’s Red Mill. LIKE YOUR BROWNIES WITH A “CAKEY” TEXTURE? Brownies typically don’t include rising agents so that they stay dense and moist. Add an additional teaspoon of baking powder if you prefer your brownies taller and cakey. You can also substitute cake flour for all-purpose flour for a more delicate cake-like texture. KEY LIME BROWNIES OR ORANGE BROWNIES? Absolutely! If fresh lime or orange flavor are your jam, replace the lemon juice and zest with key lime juice & zest, or fresh squeezed orange juice and zest. So summery! LOVE SUNSHINE AND LEMON RECIPES?
INGREDIENTS:
1 cup unsalted butter (room temperature) 4 large eggs (room temperature) 2 cups (250g) all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 1 cup (400g) granulated sugar ¼ cup freshly squeezed lemon juice (you’ll need 4-5 fresh lemons for this recipe) 2 Tablespoons fresh lemon zest LEMON GLAZE: 1-1/2 cup (180g) powdered sugar 2-4 Tablespoons fresh lemon juice 1 Tablespoon fresh lemon zest HOW I MAKE THESE:
YIELD: 12-18 servings RECIPE NOTES:
Original recipe created by Snowflakes & Coffeecakes; published September 2022.
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