Ingredients

The following ingredients have 24 Servings
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter (softened)
  • 1 1/2 cup granulated sugar
  • 2 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 4 large eggs
  • 1 1/2 cup confectioner's sugar
  • 3 Tbsp lemon juice (more or less as needed)
  • 2 tablespoons lemon zest

Instruction

  • Preheat the oven to 350 degrees Fahrenheit. Line a 9x13 baking pan with parchment paper, leaving an overhang, so you can pull the brownie out of the pan when done.
  • In a large bowl, whisk the flour, baking powder and salt until combined. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or a handheld mixer, beat together the butter, sugar, lemon zest and lemon juice on high speed until light and fluffy.
  • With the speed on low, add the eggs one at a time and mix until just combined.
  • Gradually stir in the dry ingredients until combined.
  • Pour the batter into the prepared pan, and smooth out the surface with a spatula.
  • Bake for 25 to 28 minutes or until a toothpick inserted in the center comes out clean with just a few moist crumbs. Make sure not to over bake to keep the brownies fudgy and tender.
  • Remove from the oven and cool on the counter.
  • To make the glaze, whisk together the confectioners’ sugar, lemon juice and zest in a mixing bowl. Add additional confectioners’ sugar or lemon juice as needed until you reach a nice glaze consistency.
  • Pour the glaze over the brownies and spread evenly. Allow it to set for 6 hours or overnight. When ready, pull the brownie out of the baking pan and cut into serving pieces. Enjoy!