One Bowl Lemon Brownies
These one-bowl lemon brownies are incredibly rich and flavorful. They are simple to prepare using lemon glaze, fresh lemon juice, and lemon zest.
One bowl lemon brownie
I adore lemons and particularly enjoy their freshness and tartness in desserts when they are combined with something sweet. The best thing about these Lemon Brownies is that they are bursting with lemon flavor. They are so rich, fudgy, and tender.
Make some Lemon Brownies right away if you’ve never had them. First off, they are ridiculously simple to prepare and only need a few ingredients that you almost certainly already have on hand. Second, this is a one-bowl dessert, which I adore because it means there are fewer dishes to wash. Not to mention, they taste fantastic!
Rich, buttery, and tender with the most incredible lemon taste. You can either drizzle them with a sweet and tangy lemon sauce or simply dust them with powdered sugar.
- 1 cup all-purpose flour
- 1 cup white granulated sugar
- ½ teaspoon kosher salt
- 12 tablespoons (3/4 cup) unsalted butter (softened to room temperature)
- 3 large eggs (room temperature)
- 2 lemons zested and juiced.
- 1 cup confectioners’ sugar
- 2-3 tablespoons freshly squeezed lemon juice.
- 1 tablespoon freshly grated lemon zest (optional)
- Preheat oven to 350 degrees F.
- Line a 9×9-inches baking dish with parchment paper and grease it with baking spray or butter, set aside.
- In a large bowl, using an electric mixer beat together: flour, sugar and butter until creamy.
- Add salt, eggs, lemon juice and lemon zest to the flour mix. Beat on medium speed until smooth, about 3 minutes. Stop once to scrape the sides and bottom of the bowl with a spatula. Pour batter into the prepared baking dish.
- Bake in the preheated oven for about 25 minutes, start checking after 20 minutes of baking. A toothpick inserted in the center should come out clean and the sides of the cake will start to get golden brown, while the center will be settled.
- Remove from oven and cool in the baking dish for 10 minutes, after that transfer the cake to a cooling rack and continue cooling.
- Add all the ingredients to a medium bowl and stir to combine until smooth, with no lumps. If the mixture is too thin, add more confectioners sugar, 1/4 cup at a time. If the mixture is too thick, add more lemon juice, 1 tablespoon at a time.
- Spread the glaze over the cooled brownies. Let it settle.
- Slice into bars and serve.
- Store in the fridge in an airtight container or wrapped in plastic wrap for up to 4 days.