Ingredients
Scale
Brownies
- 1 ½ cups all-purpose flour
- ½ teaspoon kosher salt
- 2 sticks unsalted butter
- 1 ½ cups granulated sugar
- Zest of 1 lemon
- 4 large eggs
- 2 tablespoons fresh lemon juice
Glaze
- 2 cups confectioners’ sugar
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice, plus more as needed
Instructions
- Preheat oven to 350 degrees F. Butter an 8 inch square pan.
- In a large bowl, cream butter, sugar, and lemon zest until light and fluffy. I did this by hand, but a hand or stand mixer would work as well. Beat in eggs one at a time. Stir in the lemon juice, followed by the flour and salt. Mix until just combined.
- Bake for 35-45 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Toward the end of baking time, prepare the glaze. In a medium bowl, whisk together sugar, lemon zest and juice. Add more sugar or juice as necessary until a thick, but pourable glaze is formed.
- Poke holes in the brownies with a toothpick and spread the glaze on top. Cover the whole thing. Allow to cool completely in pan before cutting and serving.
- Bars may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave 30 seconds.
Notes
Recipe adapted from Foodista
- Prep Time: 15 minutes
- Cook Time: 45 minutes