Best Lemon Brownies Recipe (With Lemony Glaze) Recipe

Introduction

These lemon brownies offer a delightful twist on the classic treat, combining the moist texture of brownies with a bright, zesty lemon flavor. Finished with a tangy lemon glaze, they are perfect for anyone craving a refreshing dessert with a citrus kick.

Ingredients

• 15.25 ounces yellow cake mix (I used Betty Crocker)
• 3.4 ounces lemon instant pudding mix
• 1/3 cup fresh lemon juice
• 3 large eggs
• 1 teaspoon lemon zest
• 1 cup powdered sugar
• 1 tablespoon lemon juice (more if needed for desired consistency)
• Lemon zest (for garnish, optional)

Instructions

1. Step 1: Line an 8-inch square baking pan with parchment paper and lightly spray with non-stick cooking spray to help the brownies lift out easily.
2. Step 2: Preheat your oven to 350°F (175°C).
3. Step 3: In a medium mixing bowl, use an electric hand mixer to combine the yellow cake mix, lemon instant pudding mix, 1/3 cup lemon juice, eggs, and lemon zest until smooth and well blended.
4. Step 4: Pour the batter into the prepared baking pan and spread evenly with a spatula.
5. Step 5: Bake for 22-24 minutes, or until a toothpick inserted in the center comes out clean or with only moist crumbs (avoid wet batter).
6. Step 6: Remove the brownies from the oven and let them cool in the pan for 10 minutes. Then, using the edges of the parchment paper, lift the brownies out of the pan and allow them to cool completely on a wire rack.
7. Step 7: To make the glaze, whisk together the powdered sugar and 1 tablespoon lemon juice in a bowl until smooth. Add a few more drops of lemon juice if you prefer a thinner glaze.
8. Step 8: Once cooled, slice the brownies into squares. Drizzle the lemon glaze over the top and garnish with additional lemon zest if desired.

Tips & Variations

• For a stronger lemon flavor, add extra lemon zest to the batter or glaze.
• If you like a tangier glaze, increase the lemon juice gradually until it reaches your preferred taste.
• Try folding in fresh blueberries or poppy seeds into the batter for added texture and flavor.

Storage

Store the lemon brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. To enjoy, bring to room temperature or warm briefly in the microwave before serving. The glaze may become firmer when chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh?

Yes, bottled lemon juice can be used in a pinch, but fresh lemon juice provides a brighter, fresher flavor that enhances the brownies.

Can I make these lemon brownies gluten-free?

To make a gluten-free version, substitute the yellow cake mix with a gluten-free cake mix and ensure the lemon pudding mix is gluten-free as well.

Best Lemon Brownies Recipe (With Lemony Glaze) Recipe

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★★★★★

4.9 from 87 reviews

These Best Lemon Brownies combine the moist, tender texture of yellow cake with the bright, tangy flavor of lemon pudding and fresh lemon juice. Finished with a smooth lemon glaze and a sprinkle of lemon zest, this delightful dessert is perfect for citrus lovers looking for a refreshing twist on traditional brownies.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 24 minutes
• Total Time: 39 minutes
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Ingredients

• 15.25 ounces yellow cake mix (I used Betty Crocker)
• 3.4 ounces lemon instant pudding mix
• 1/3 cup fresh lemon juice
• 3 large eggs
• 1 teaspoon lemon zest

Glaze Ingredients

• 1 cup powdered sugar
• 1 tablespoon lemon juice (more if needed for desired consistency)
• Lemon zest (for garnish, optional)

Instructions

1. Prepare the Pan: Line an 8-inch square baking pan with parchment paper and spray with non-stick cooking spray to ensure the brownies lift out easily.
2. Preheat Oven: Set your oven to 350°F (175°C) to get it ready for baking the lemon brownies.
3. Mix the Batter: Using an electric hand mixer, combine the yellow cake mix, lemon pudding mix, 1/3 cup fresh lemon juice, eggs, and 1 teaspoon lemon zest in a medium-sized mixing bowl until well blended.
4. Pour Batter: Pour the batter into the prepared pan and spread evenly with a spatula to smooth the surface.
5. Bake: Bake in the preheated oven for 22-24 minutes, or until a toothpick inserted into the center comes out clean or with just moist crumbs—avoid wet batter.
6. Cool Brownies: Remove the pan from the oven and let the brownies cool for 10 minutes. Then, carefully lift the brownies out using the parchment paper and allow them to cool completely on a wire rack.
7. Make Glaze: While the brownies cool, whisk together powdered sugar and 1 tablespoon lemon juice in a bowl until smooth. Add more lemon juice a few drops at a time if you want a thinner glaze.
8. Finish and Serve: Slice the cooled brownies into squares. Drizzle the lemon glaze over the top and sprinkle with additional lemon zest if desired for a bright finish.

Notes

• Be careful not to overbake the brownies to keep them moist and tender.
• If you prefer a stronger lemon flavor, increase the lemon zest or fresh lemon juice slightly.
• The glaze consistency can be adjusted by adding more powdered sugar for thicker or more lemon juice for thinner glaze.
• Ensure that brownies are completely cooled before glazing to prevent the glaze from melting.
• You can store these brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: lemon brownies, lemon dessert, yellow cake mix brownies, lemon glaze, citrus dessert, easy brownies