Lemon Brownies

Serves 16
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Directions

  1. 1Preheat oven to 350°F.
  2. 2Preheat oven to 350°F.
  3. 3Preheat oven to 350°F.
  4. 4Line a 9x9 (or 10x10) pan with parchment.
  5. 5Line a 9x9 (or 10x10) pan with parchment.
  6. 6Line a 9x9 (or 10x10) pan with parchment.
  7. 7In a large bowl, whisk butter, sugar, and lemon zest until light and fluffy.
  8. 8In a large bowl, whisk butter, sugar, and lemon zest until light and fluffy.
  9. 9In a large bowl, whisk butter, sugar, and lemon zest until light and fluffy.
  10. 10Add egg, yolk, lemon juice, lemon extract, and vanilla.
  11. 11Add egg, yolk, lemon juice, lemon extract, and vanilla.
  12. 12Add egg, yolk, lemon juice, lemon extract, and vanilla.
  13. 13Stir well.
  14. 14Stir well.
  15. 15Stir well.
  16. 16Add flour, cornstarch, baking soda, and salt.
  17. 17Add flour, cornstarch, baking soda, and salt.
  18. 18Add flour, cornstarch, baking soda, and salt.
  19. 19Mix until just combined.
  20. 20Mix until just combined.
  21. 21Mix until just combined.
  22. 22Spread into pan and bake 28–32 minutes, until a toothpick comes out clean or with a few moist crumbs.
  23. 23Spread into pan and bake 28–32 minutes, until a toothpick comes out clean or with a few moist crumbs.
  24. 24Spread into pan and bake 28–32 minutes, until a toothpick comes out clean or with a few moist crumbs.
  25. 25Cool completely.
  26. 26Cool completely.
  27. 27Cool completely.
  28. 28Whisk glaze ingredients until smooth.
  29. 29Whisk glaze ingredients until smooth.
  30. 30Whisk glaze ingredients until smooth.
  31. 31Pour over cooled brownies and let set for 20 minutes (or chill for 10).
  32. 32Pour over cooled brownies and let set for 20 minutes (or chill for 10).
  33. 33Pour over cooled brownies and let set for 20 minutes (or chill for 10).
  34. 34Slice and devour.
  35. 35Slice and devour.
  36. 36Slice and devour.

Ingredients

  • 1 cup salted butter, melted and cooled
  • 1 cup salted butter, melted and cooled
  • 1 cup salted butter, melted and cooled
  • 1.5 cups sugar
  • 1.5 cups sugar
  • 1.5 cups sugar
  • 2 Tbsp lemon zest
  • 2 Tbsp lemon zest
  • 2 Tbsp lemon zest
  • 1 large egg
  • 1 large egg
  • 1 large egg
  • 1 yolk
  • 1 yolk
  • 1 yolk
  • 2 Tbsp lemon juice
  • 2 Tbsp lemon juice
  • 2 Tbsp lemon juice
  • 0.5 tsp lemon extract
  • 0.5 tsp lemon extract
  • 0.5 tsp lemon extract
  • 0.5 tsp vanilla extract
  • 0.5 tsp vanilla extract
  • 0.5 tsp vanilla extract
  • 2.5 cups all-purpose flour
  • 2.5 cups all-purpose flour
  • 2.5 cups all-purpose flour
  • 1 tsp cornstarch
  • 1 tsp cornstarch
  • 1 tsp cornstarch
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.75 tsp salt
  • 0.75 tsp salt
  • 0.75 tsp salt
  • 1 cup powdered sugar
  • 1 cup powdered sugar
  • 1 cup powdered sugar
  • 2 Tbsp lemon juice
  • 2 Tbsp lemon juice
  • 2 Tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp lemon zest
  • 1 tsp lemon zest
  • 1 Pinch salt
  • 1 Pinch salt
  • 1 Pinch salt

Equipment

oven9x9 (or 10x10) panparchment paperlarge bowlwhisk

Tips

  • Bake until a toothpick comes out clean or with a few moist crumbs.