Put apart each different recipe for Lemon Brownies, as a result of this one wins! These are dense, fudgey and chewy precisely like an everyday brownie, they usually even have the skinny crackly crust on prime like a brownie! The key is adapting a blondie recipe with loads lemon zest and juice. Lastly, a lemon brownie that has the identical texture as an everyday brownie!

I am simply going to say it: I’ve made each different lemon brownie recipe on the web and hated all of them. Sadly, none of them had that basic brownie texture–they had been mild, fluffy and cake-like as an alternative. They need to all be renamed lemon cake bars.

However my lemon brownies? They’re dense, chewy and gooey like an precise brownie, however they’re full of recent lemon taste.

I took my good blondies recipe, changed the brown sugar with white sugar, after which loaded the batter with lemon zest and lemon juice. Additionally, I added an additional egg yolk to ensure these lemon brownies had been dense and chewy like an precise brownie.

They even have that skinny crackly crust like a brownie ought to! It’s because the best way to get a crackly crust on a brownie is to have an extra quantity of sugar within the batter, and to beat the eggs with the sugar for a very long time (till the sugar is totally dissolved).

Plus, considered one of my taste-testers (my neighbor) stated the glaze on prime offers these donut vibes. I actually could not enhance upon these if I attempted.

Elements

The magic of those lemon brownies lies within the applicable ratios of sugar to fats to eggs. Utilizing three whole egg yolks however just one egg white makes these so dense and chewy. And, utilizing equal quantity of flour to sugar offers the batter a excessive portion of sugar (in comparison with common baked items), which ends up in the skinny, crackly crust on prime.

• Butter. One stick (half a cup or 4 ounces) of unsalted butter that has been melted and cooled.
• Sugar. One and a half cups of granulated white sugar. Sure, it is a lot for an 8-inch pan of dessert, however belief me, it is necessary for the chewy texture and skinny crispy crust on prime.
• Lemon. We want two lemons for this lemon brownies recipe, as a result of we’ll zest one total lemon for the batter, plus half of one other lemon for the glaze on prime. We additionally want 1 tablespoon of recent lemon juice for the batter and one other 1.5 tablepsoons for the glaze.
• Eggs. Let me make this crystal clear: you want 3 eggs for this recipe, however you’ll solely use the three egg yolks and one of many egg whites. After making this recipe, you’ll have two leftover egg whites. Don’t add 3 entire eggs to this recipe, please!
• Flour. One and a half cups of all-purpose common white flour.
• Baking Powder. Three-quarters of a teaspoon of baking powder. Don’t use baking soda.
• Salt. Only one-half teaspoon of salt to stability the sweetness of the sugar. Please remember salt whenever you’re baking–it harmonizes all of the flavors.
• Powdered Sugar. For the elective glaze on these lemon bars, use ¾ cup of powdered sugar, 1.5 tablespoons of lemon juice and the zest from half of the lemon. This simply makes the bars much more tangy, however is completely elective.

How you can Make Lemon Brownies

First, preheat the oven to 350-degrees Fahrenheit and have an 8-inch sq. pan prepared. If it is not non-stick, line it in a single course with parchment paper, leaving sufficient overhang on the aspect to make use of as handles to carry out the lemon brownies after baking.

To make these simple to chop, I truly transfer them to the freezer for 15-20 minutes. Then, they pop proper out of the pan, after which reduce into 16 squares. Should you’re utilizing the glaze, whisk collectively all elements and pour on prime.

How you can Retailer Lemon Brownies

These preserve properly at room temperature in an air-tight container for as much as 3 days. You’ll be able to transfer them to the fridge for as much as 1 week. You’ll be able to freeze already-cut brownies in two layers of plastic wrap for as much as 6 months.