Ingredients:

  • 3/4 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs, room temperature
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons lemon zest, finely grated
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup powdered sugar, sifted
  • 2 tablespoons fresh lemon juice (for glaze)
  • 1 teaspoon lemon zest (for glaze)

Instructions:

  1. Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides to act as a sling.
  2. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, approximately 2 minutes.
  3. Beat in the eggs one at a time. Stir in 3 tablespoons of fresh lemon juice and 2 tablespoons of lemon zest until well combined.
  4. Gently fold in the flour, salt, and baking powder using a spatula. Mix only until no streaks of flour remain; do not overmix.
  5. Pour the batter into the prepared pan and smooth the top. Bake for 22–25 minutes until the edges are lightly golden and a toothpick comes out clean.
  6. Transfer the pan to a wire rack and allow the brownies to cool completely.
  7. In a small bowl, whisk together the powdered sugar, 1.5 to 2 tablespoons of lemon juice, and 1 teaspoon of zest until smooth.
  8. Pour the glaze over the cooled brownies, spreading evenly. Let the glaze set for 20 minutes before slicing into 16 squares.