Description
These Lemon Brownies offer a delightful twist on the traditional brownie by infusing a zesty lemon flavor that is both refreshing and lightly sweet. Perfectly tender and moist, they balance the tang of fresh lemon zest and juice with the sweetness of powdered sugar, making them an irresistible treat for lemon lovers and dessert enthusiasts alike.
Ingredients
Scale
Dry Ingredients
- 1 cup All-Purpose Flour (can substitute with gluten-free flour)
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt (opt for sea salt for complex taste)
- 1 cup Granulated Sugar (can use coconut sugar for lower glycemic)
Wet Ingredients
- 1/2 cup Unsalted Butter (can exchange for coconut oil)
- 2 large Eggs (no substitutions recommended)
- 1/4 cup Fresh Lemon Zest
- 1/4 cup Fresh Lemon Juice (bottled lemon juice can work in a pinch)
- 2 tablespoons Milk (can use any non-dairy milk)
Topping
- 1 cup Powdered Sugar (granulated sugar can be blended for finer texture)
Instructions
- Preheat Oven: Begin by preheating your oven to 350°F (175°C) to ensure it’s ready when your batter is mixed. Grease and flour a 9×9 inch baking pan or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until thoroughly combined. This ensures even distribution of leavening agents and seasoning throughout your batter.
- Combine Wet Ingredients: In a separate large bowl, melt the unsalted butter and allow it to cool slightly. Then whisk in the eggs one at a time until the mixture is smooth. Add the fresh lemon zest and lemon juice, mixing well to infuse the batter with vibrant citrus flavor.
- Incorporate Dry into Wet: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently to combine without overmixing. Overmixing can result in dense brownies rather than a light texture.
- Add Milk: Stir in the milk to loosen the batter slightly, resulting in moist and tender brownies with a rich mouthfeel.
- Bake: Pour the batter evenly into the prepared baking pan and smooth the top. Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Cooling and Topping: Remove the brownies from the oven and allow them to cool completely in the pan on a wire rack. Once cooled, sprinkle the powdered sugar evenly over the top to add a sweet finish and enhance the visual appeal.
- Slice and Serve: Cut into 12 equal slices and serve. These brownies are perfect as a light dessert or a special treat with afternoon tea or coffee.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
- Use coconut sugar instead of granulated sugar to lower the glycemic index.
- Butter can be replaced by coconut oil for a dairy-free option while retaining richness.
- Fresh lemon zest and juice give the best results, but bottled lemon juice is acceptable if fresh is unavailable.
- Ensure not to overmix the batter to keep brownies light and tender.
- You can dust extra powdered sugar before serving for added sweetness and decoration.
