Introduction
Lemon Brownies are a delightful twist on the traditional brownie, offering a unique blend of rich, buttery texture with the refreshing zing of lemon. With a dense yet soft consistency, they’re a perfect dessert for those who love a citrusy punch in their sweets. These lemony treats are irresistibly moist, with a balanced sweetness that complements the tartness of the lemon, making them a perfect alternative to the classic chocolate brownie. Whether served at a gathering or enjoyed as an afternoon snack with a cup of tea, lemon brownies bring a burst of sunshine to any occasion.
The History of Lemon Brownies
While brownies originated in the United States in the late 19th century, often made with chocolate, the concept of lemon brownies emerged much later as bakers sought to create variations on the classic chocolate treat. The use of citrus in desserts dates back centuries, with lemons being prized for their refreshing flavor and ability to cut through sweetness. As lemon desserts gained popularity in the 20th century, variations like lemon bars and lemon pound cakes became staples, eventually inspiring the creation of lemon brownies. Unlike lemon bars, which have a crisp crust, lemon brownies have a dense and chewy texture, blending the essence of brownies with the bright, tangy flavor of lemons.
Ingredients Breakdown
Lemon brownies rely on a few key ingredients that come together to create their signature texture and flavor. All-purpose flour forms the base structure of the brownies, providing body and support. Granulated sugar adds sweetness, balancing the tartness of the lemon. Butter is essential for creating the rich, moist texture. Eggs help bind everything together while contributing to the dense consistency of the brownies. Fresh lemon juice and zest are key ingredients that infuse the brownies with a vibrant citrus flavor. A touch of baking powder ensures the brownies rise slightly, giving them a tender crumb. For the glaze, powdered sugar and more lemon juice come together to create a sweet and tangy topping that enhances the lemon flavor.
Step-by-Step Recipe
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper or lightly grease it.
- In a medium-sized bowl, whisk together 1 cup of all-purpose flour, 1/2 teaspoon of baking powder, and a pinch of salt. Set aside.
- In a separate large bowl, beat 1/2 cup of softened butter with 1 cup of granulated sugar until light and creamy.
- Add 2 large eggs, one at a time, beating well after each addition. Stir in 2 tablespoons of fresh lemon juice and the zest of 1 lemon.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Pour the batter into the prepared pan, spreading it evenly.
- Bake for 20-25 minutes, or until the top is set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- While the brownies are baking, prepare the glaze by whisking together 1 cup of powdered sugar and 2 tablespoons of fresh lemon juice in a small bowl.
- Once the brownies have cooled, drizzle the glaze over the top and allow it to set before cutting into squares.
Tips for the Perfect Lemon Brownies
To get the perfect lemon brownies, follow these helpful tips:
- Use fresh lemon juice and zest – The fresh zest adds a fragrant, vibrant lemon flavor that bottled lemon juice can’t replicate.
- Don’t overmix the batter – Overmixing can result in dense, tough brownies. Stir until the ingredients are just combined.
- Check the doneness early – Lemon brownies can go from perfectly baked to overcooked quickly, so start checking around the 20-minute mark.
- Let them cool completely – Let the brownies cool completely before adding the glaze, as it will set better and create a smooth finish.
- Add a dash of vanilla – For an extra layer of flavor, you can add a teaspoon of vanilla extract to the batter.
- Chill for extra texture – For even firmer and denser brownies, refrigerate them for a couple of hours after glazing before cutting them into squares.
Variations and Customizations
While the traditional lemon brownie is already a flavor-packed treat, there are a variety of ways to customize the recipe:
- Add berries – Fresh raspberries, blueberries, or blackberries can be folded into the batter for added flavor and color.
- Make them lighter – Substitute the butter with Greek yogurt or applesauce to reduce the fat content while keeping them moist.
- Add nuts – Chopped almonds, walnuts, or pecans can be folded into the batter for a crunchy texture that pairs nicely with the citrus flavor.
- Lemon-blueberry combo – Add both lemon and blueberries to create a fresh and fruity twist on the classic.
- Top with whipped cream – For a more indulgent dessert, serve lemon brownies with a dollop of fresh whipped cream or a scoop of vanilla ice cream.
Health Considerations and Nutritional Value
Lemon brownies are a sweet treat, but like many desserts, they are best enjoyed in moderation due to their high sugar and butter content. While they offer the tangy benefits of fresh lemon juice and zest, which provide vitamin C, the overall nutritional value is fairly standard for baked goods. If you want to make them healthier, you can try substituting some of the sugar with a sugar substitute, using whole wheat flour instead of all-purpose flour, or replacing butter with a lower-fat alternative like coconut oil. However, these changes may slightly alter the texture and flavor. It’s also important to note that the glaze adds extra sweetness, so you can adjust the amount or skip it entirely for a less sugary version.
FAQ
Can I make these brownies ahead of time?
Yes, lemon brownies can be made a day in advance. Store them in an airtight container at room temperature, and they will stay fresh for up to 3 days.
Can I use bottled lemon juice instead of fresh?
While fresh lemon juice and zest provide the best flavor, bottled lemon juice can be used as a substitute if fresh lemons are not available. Just keep in mind that the flavor may not be as vibrant.
Can I freeze lemon brownies?
Yes, lemon brownies freeze well. Once they have cooled, wrap them tightly in plastic wrap and store in an airtight container or freezer bag for up to 3 months. To thaw, simply leave them at room temperature for a few hours.
Can I add more lemon to the recipe?
Absolutely! If you love the flavor of lemon, you can increase the amount of zest or lemon juice in both the batter and the glaze for an extra citrus punch.
Lemon Brownies
Ingredients
Lemon Brownie Base
- 1¼ cups 150 g all-purpose flour
- 2 tbsp 14 g cornstarch
- ½ tsp salt
- 1¼ cups 250 g white granulated sugar
- 2 tbsp fresh lemon zest See note 1
- ¾ cup 170 g warm melted unsalted butter (ensure the butter is warm, not hot or cold, when adding to the batter)
- 1 tbsp 13 g unflavored vegetable oil
- 2 large eggs room temperature
- 3 tbsp 42 g freshly squeezed lemon juice
- ½ tsp vanilla extract/essence
Lemon Glaze
- 1 cup 125 g powdered sugar (also known as icing/confectioners sugar)
- 1½ tbsp 22 g freshly squeezed lemon juice
Instructions
- Preheat the oven to 180°C (350°F) for conventional baking (see note 2 for adjustments if using a convection oven with a fan). Grease an 8×8 inch square cake tin (I use homemade cake release) and then line it with parchment paper, leaving an overhang on two opposite edges. This will help you lift the brownies out of the pan once they’re done.
- Sift together the flour, cornstarch, and salt. Using a whisk or fork, mix until well combined and set aside.
- In a large mixing bowl, add the white sugar and fresh lemon zest. Using your fingers, rub the zest into the sugar until the sugar turns a light yellow color, which should take about 30 seconds.
- Next, add the warm melted butter, unflavored vegetable oil, eggs, lemon juice, and vanilla extract. Using a whisk, mix until smooth and combined, but be careful not to overmix, as you don’t want to incorporate too many air bubbles into the batter.
- Add the dry ingredients to the wet mixture and, using a spatula, gently fold until just combined. Be sure not to overmix.
- Pour the batter into the prepared cake pan. The batter will be thin. Give the tin a little shake to evenly distribute the batter, then drop it lightly on the counter twice. Bake for 22 minutes, or until a toothpick inserted comes out almost clean. You want a small amount of uncooked batter or moist crumbs on the toothpick to ensure the brownies don’t overbake.
- Allow the brownies to cool completely in the cake tin for 1-2 hours.
- Once cooled, run a thin knife or spatula around the edges of the pan that do not have parchment paper. Carefully use the overhanging parchment paper to lift the brownies out of the pan.
- To prepare the lemon glaze, combine the powdered sugar and lemon juice in a small bowl. Stir with a spoon until smooth and combined. The glaze should be thick but spreadable (see note 3).
- Spread the glaze evenly over the top of the brownies. Let it set for 30 minutes to an hour until the glaze is firm enough to touch without it sticking to your finger. Once set, slice and serve!