Easy Glazed Lemon Brownies Recipe

In the world of desserts, where chocolate often reigns supreme, a zesty contender has emerged to tantalize the taste buds of sweet-toothed aficionados everywhere. Enter the Glazed Lemon Brownies—a delightful twist on the traditional brownie that combines the tangy zest of lemons with the sweet, irresistible glaze that will have you reaching for just one more.

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Introduction

Ah, Glazed Lemon Brownies. Just the mention of these tart and sweet delights is enough to make your mouth water, isn’t it? Unlike their chocolate cousins, these brownies offer a refreshing burst of citrus, perfect for those who adore the vibrant flavors of lemon. Imagine the dense, moist texture of a classic brownie, but with a lemony twist that dances on your palate, finished with a glaze that perfectly balances tartness and sweetness. It’s a dessert that promises to bring a bit of sunshine into your kitchen, no matter the weather outside.

What you Need for Easy Lemon Brownies

It appears there was a repetition in the request regarding the ingredients needed for Easy Lemon Brownies, which I’ve previously detailed.

Step-by-Step Guide to Making Lemon Brownies

Now that we’ve gathered our cast of characters, it’s showtime! The process of making Glazed Lemon Brownies is as easy as pie—or should we say, as easy as brownies? Let’s walk through the steps to transform these simple ingredients into a dessert that’ll have everyone asking for seconds.

Preparing Your Pan and Preheating the Oven

First things first, let’s get our oven preheated to 350 degrees Fahrenheit (175 degrees Celsius). While it’s warming up, line an 8×8 inch baking pan with parchment paper or aluminum foil, leaving an overhang on the sides for easy removal. This little prep step is a game-changer for ensuring your brownies come out effortlessly.

Mixing the Batter

• Creaming Butter and Sugar: In a large mixing bowl, beat the softened butter, sugar, and lemon zest together until fluffy. This not only combines our ingredients but also incorporates air, making for a lighter brownie texture.
• Adding Eggs and Lemon Juice: Crack in the eggs, one at a time, mixing well after each addition. Pour in that fresh lemon juice and watch as the batter begins to take on a lovely, citrus aroma.
• Incorporating Dry Ingredients: Sift in the flour and salt, gently folding them into the wet ingredients until just combined. Overmixing is the enemy of good brownies, so show some restraint!

Baking to Perfection

Pour the batter into your prepared pan, smoothing the top with a spatula. Pop it in the oven and bake for about 25 minutes, or until the edges start to pull away from the sides of the pan and a toothpick inserted into the center comes out clean. The key here is to avoid overbaking; we’re aiming for moist and chewy, not dry and crumbly.

Why Are They Called Brownies?

Tips and Tricks for the Perfect Brownies

Before we dive into the intriguing question of why these lemony delights are called “brownies,” let’s sprinkle in some tips and tricks to ensure your Glazed Lemon Brownies turn out perfectly every time. After all, the devil is in the details, and in the world of baking, those details can make all the difference between good and great.

Ensuring Lemon Brownie Perfection

• Lemon Selection: The quality of your lemons can dramatically affect the flavor of your brownies. Opt for bright, firm lemons with a vibrant color. They should feel heavy for their size, indicating lots of juice, which is exactly what we want.
• Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before you start. This little step makes a big difference in achieving a smooth, well-emulsified batter that bakes evenly.
• Zesting and Juicing Tips: When zesting, only get the yellow part of the skin; the white pith underneath is bitter and can affect the flavor of your brownies. For juicing, roll the lemons on your countertop before cutting and squeezing. This helps break down some of the fibers and releases more juice.
• Don’t Overmix: After adding the flour, mix just until you no longer see any dry flour. Overmixing can develop the gluten in the flour, leading to tough brownies.
• Baking Time: Keep an eye on your brownies as they bake. Oven temperatures can vary, so start checking a few minutes before the recommended baking time. They’re done when the edges start to pull away from the pan, and a toothpick inserted in the center comes out with a few moist crumbs.

Why Are They Called Brownies?

Now, onto the burning question: If these are filled with lemons instead of chocolate, how can they still be called brownies? The term “brownie” traditionally conjures images of dense, chocolatey squares, but at its heart, a brownie is defined more by its texture than its flavor. These Glazed Lemon Brownies share the same moist, slightly chewy texture that chocolate brownies are known for, making them deserving of the name.

RECIPES

Glazed Lemon Brownies Recipe

Ingredients:

For the Brownies:

• 1/2 cup (115g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 2 large eggs, at room temperature
• 1 tablespoon fresh lemon juice
• Zest from 1 lemon
• 3/4 cup (90g) all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt

For the Glaze:

• 1 cup (120g) powdered sugar, sifted
• 2 tablespoons fresh lemon juice
• Zest from 1/2 lemon

Nutrition

1. Preheat the Oven and Prepare the Pan:
   • Preheat your oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out after baking.
2. Make the Brownie Batter:
   • In a large mixing bowl, cream together the softened butter, granulated sugar, and lemon zest until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the lemon juice.
   • Sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.
3. Bake:
   • Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 22-25 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
   • Remove from the oven and let cool in the pan on a wire rack for about 10 minutes.
4. Prepare the Glaze:
   • While the brownies are cooling, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. Adjust the consistency with a little more lemon juice or powdered sugar if necessary. The glaze should be pourable but thick.
5. Glaze the Brownies:
   • Pour the glaze over the slightly cooled brownies, using a spatula to spread it evenly over the top. Allow the glaze to set and the brownies to cool completely before slicing.
6. Serve:
   • Once the glaze has set, use the parchment paper overhang to lift the brownies out of the pan. Cut into squares and serve.

Approximate Nutritional Information (Per Serving):

• Calories: 200-250 kcal
• Total Fat: 8-12g
  • Saturated Fat: 5-7g
  • Trans Fat: 0g
• Cholesterol: 55-65mg
• Sodium: 100-150mg
• Total Carbohydrates: 30-35g
  • Dietary Fiber: 0-1g
  • Sugars: 20-25g
• Protein: 2-3g
• Vitamin D: 0.2-0.5µg
• Calcium: 15-25mg
• Iron: 0.5-1mg
• Potassium: 35-50mg