Description
These lemonies (lemon brownies) are chewy, buttery, and bright—like a brownie meets lemon bar, finished with a tangy lemon glaze.
Ingredients
Scale
- 1 cup granulated sugar
- 2 tablespoons lemon zest (from about 2 lemons)
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon fine salt
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- Pinch of salt
Instructions
- Heat oven to 350°F. Line an 8×8-inch pan with parchment.
- Rub sugar and lemon zest together with your fingers until fragrant.
- Whisk in melted butter, then eggs, lemon juice, and vanilla until glossy.
- Fold in flour and salt just until no dry streaks remain.
- Spread batter in pan and bake 20–26 minutes until edges are set and center is just set.
- Cool completely.
- Whisk glaze ingredients and spread over cooled lemonies. Slice once glaze sets.
Notes
- Don’t overbake—lemonies should be chewy.
- For cleaner cuts, chill 30 minutes before slicing.
Storage
- Store airtight at room temperature up to 2 days or refrigerate up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American