Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, melted
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 teaspoons lemon zest (from about 2 lemons)
- ¼ cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- Powdered sugar for dusting (optional)
Instructions
- In a large mixing bowl, combine the melted butter and granulated sugar. Whisk until smooth and glossy. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, folding gently until just combined. Be careful not to overmix.
- Pour the batter into a greased 9×13-inch baking dish, spreading evenly. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. The edges should be slightly golden.
- Allow the lemon brownies to cool completely in the pan on a wire rack. Once cooled, dust with powdered sugar if desired. Cut into squares and serve immediately for a burst of citrus flavor.
Notes
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to a week for extended freshness.
- For longer storage, freeze wrapped brownies for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie (about 1.5x1.5 inches)
- Calories: 210 Kcal
- Sugar: 15g
- Sodium: 85mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg