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To make lemon brownies, you need these simple ingredients: - 1 cup unsalted butter, melted - 2 cups granulated sugar - 4 large eggs - 2 teaspoons vanilla extract - 1 cup all-purpose flour - 1/2 teaspoon baking powder - 1/4 teaspoon salt - Zest of 2 large lemons - 1/2 cup lemon juice (freshly squeezed) - Powdered sugar for dusting (optional) Using the right measurements is key to great lemon brownies. If you need to substitute, here are some options: - Use coconut oil instead of butter for a dairy-free option. - Swap granulated sugar with coconut sugar for a healthier choice. - You can use egg substitutes like flaxseed meal or applesauce for vegan brownies. - For gluten-free brownies, use a gluten-free flour blend. Fresh lemon juice gives the best flavor. It has a bright, tangy taste that makes brownies pop. Bottled lemon juice lacks this fresh zest. It may also have preservatives or additives. I recommend using fresh lemons for the zest and juice. This will enhance the overall taste of your brownies. If you must use bottled juice, select one without added ingredients for the best outcome. For this recipe, I suggest sticking to fresh ingredients whenever possible. For the full recipe, check the recipe card above. Start by preheating your oven to 350°F (175°C). This step warms the oven for even baking. Next, grab a 9x13-inch baking pan. Grease the pan well using butter or non-stick spray. This helps the brownies come out easily after baking. In a large mixing bowl, combine 1 cup of melted butter and 2 cups of granulated sugar. Stir them well until they look smooth. Then, add 4 large eggs, one at a time. Make sure to beat well after each egg. This adds air to the mix and helps the brownies rise. Now, mix in 2 teaspoons of vanilla extract for flavor. In another bowl, whisk together 1 cup of all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Slowly add this dry mix to your wet ingredients. Stir just until combined; don’t overmix. Next, gently fold in the zest of 2 lemons and 1/2 cup of freshly squeezed lemon juice. This gives the brownies their fresh zing! Pour the batter into your prepared pan and spread it out evenly. Bake for 25-30 minutes. Check with a toothpick; it should come out with a few moist crumbs. Let the brownies cool completely before cutting them into squares. Enjoy your Lemon Brownies! For more details, refer to the Full Recipe. To get the ideal texture, make sure to measure your flour correctly. Too much flour can make your brownies dry. Use a spoon to scoop flour into your measuring cup and level it off. This method keeps your brownies soft and chewy. Also, do not over mix the batter. Mix just until you see no dry spots. This keeps the brownies light and fluffy. Want to make your lemon brownies even better? Try adding a touch of lime zest. It adds a nice twist to the lemon flavor. You can also mix in some white chocolate chips. They melt and create creamy pockets in your brownies. If you like nuts, chopped walnuts or almonds can give a nice crunch. Consider adding a pinch of sea salt on top for a sweet and salty contrast. If your brownies turn out too dense, it might be due to over mixing. Remember, mix just until combined. If they are too dry, check your oven temperature. Ovens can vary, so a thermometer can help. If they are too sticky, they may need a bit more baking time. Always let them cool fully before cutting. This helps them set and makes them easier to slice. For the full recipe, refer back to the beginning of the article. {{image_2}} You can make gluten-free lemon brownies with ease. Replace all-purpose flour with gluten-free flour. Look for a blend that works well for baking. This swap keeps your brownies soft and tasty. The texture may differ slightly, but the fresh lemon flavor shines through. To create vegan lemon brownies, swap the eggs for flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. Let it sit for five minutes to thicken. Use a non-dairy butter or coconut oil instead of regular butter. This keeps the moisture and flavor intact. Want to mix it up? Add chocolate chips to the batter for a sweet twist. Dark or white chocolate pairs nicely with lemon. You can also add berries like blueberries or raspberries. They add a fruity burst that complements the lemon well. Try adding nuts for crunch or a hint of vanilla for warmth. For the full recipe, follow the instructions to create your perfect lemon brownies! After baking your lemon brownies, you might have some left. To keep them fresh, let them cool completely. Use an airtight container to store them. They will stay good at room temperature for up to three days. If you want them to last longer, refrigeration is a great option. Just remember to wrap them tightly in plastic wrap before placing them in the fridge. If you want to keep your lemon brownies for a longer time, freezing is the way to go. First, make sure they are completely cool. Cut them into squares. Place each square in a freezer-safe bag or container. You can stack them, but make sure you separate layers with parchment paper. Your brownies will stay fresh in the freezer for up to three months. When you want to enjoy them, just thaw them at room temperature. To keep your lemon brownies tasting great, avoid exposing them to air. Always store them in an airtight container. If you have a lot left, consider slicing only what you plan to eat soon. This way, the whole batch stays fresh longer. If you add powdered sugar on top, wait until just before serving. This keeps the sugar from getting wet and clumpy. Follow these tips, and your lemon brownies will be a refreshing treat whenever you want! For detailed steps on making these brownies, check out the Full Recipe. Yes, you can use bottled lemon juice. However, fresh lemon juice tastes better. It has a bright, vibrant flavor. Fresh lemons also add zest, which enhances the flavor. If you have fresh lemons, use them for the best results. To add more tartness, use extra lemon juice or zest. You can also add a bit of lemon extract. Start with a teaspoon of lemon extract and taste as you go. A touch of cream of tartar can also boost the tangy flavor. To cut brownies neatly, use a sharp knife. Dip the knife in hot water, then wipe it dry. This makes clean cuts and avoids sticky edges. Cut the brownies while they are cool for the best results. Lemon brownies stay fresh for about 3-4 days at room temperature. Store them in an airtight container to keep them moist. If you want them to last longer, refrigerate for up to a week. You can also freeze them for up to three months. Just wrap them tightly to avoid freezer burn. Enjoy every bite! You learned about the key ingredients needed for lemon brownies, how to mix them, and the best baking methods. I shared tips for a perfect bake, along with ways to make these brownies gluten-free or vegan. Plus, I included storage tips to keep leftovers fresh. As you bake, remember to adjust flavors to your liking. Enjoy your delicious lemon brownies, and don’t hesitate to experiment with variations! Happy baking!

Lemon Brownies

Indulge in the zesty delight of Lemon Zest Brownies! This easy recipe combines rich flavors with a refreshing citrus twist, perfect for dessert lovers. With just a few simple ingredients and straightforward steps, you can whip up a batch that's sure to impress. Whether for a gathering or a sweet treat at home, these brownies are a must-try.
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Ingredients
  

1 cup unsalted butter, melted

2 cups granulated sugar

4 large eggs

2 teaspoons vanilla extract

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

Zest of 2 large lemons

1/2 cup lemon juice (freshly squeezed)

Powdered sugar for dusting (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.

    In a large mixing bowl, combine the melted butter and granulated sugar. Mix well until fully combined.

      Add the eggs, one at a time, beating well after each addition. Then stir in the vanilla extract.

        In a separate bowl, whisk together the flour, baking powder, and salt. Gradually incorporate this dry mixture into the wet ingredients, mixing until just combined.

          Gently fold in the lemon zest and lemon juice until they are fully incorporated into the batter.

            Pour the batter into the prepared baking pan and spread it evenly.

              Bake for about 25-30 minutes, or until the edges are slightly golden and a toothpick inserted into the center comes out with a few moist crumbs.

                Allow the brownies to cool completely in the pan on a wire rack. Once cooled, dust the top with powdered sugar if desired.

                  Cut into squares and serve.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 24