I have never been a huge fan of lemon....until now. These are always a favorite at the never ending potluck going on in the emergency room I work in. I have been wanting to post these for the last year. I hope you enjoy them too.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Brownies:
Icing:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.

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  • Beat flour, white sugar, butter, and sea salt together in a bowl using an electric mixer until well mixed. Whisk eggs, 2 tablespoons lemon juice, and 1 tablespoon lemon zest together in a separate bowl; mix into flour mixture and beat on medium speed until smooth, about 3 minutes. Pour batter into the prepared baking dish.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 23 to 25 minutes. Cool until bottom of dish is warm to the touch.

  • Whisk confectioners' sugar, 1/4 cup lemon juice, vanilla extract, and lemon zest (to taste) together in a bowl until smooth; spread over brownies.

Cook's Notes:

These are fun cut into bite-sized squares. Be sure not to bake too long, they can turn out dry. They are already more cake-like that a traditional brownie.

Tips

I use the juice from the lemons I zested, but it's never enough so I also use the plastic squeezie lemon.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

154.2 calories; 1.9 g protein; 22.3 g carbohydrates; 50.1 mg cholesterol; 69.2 mg sodium. Full Nutrition

Reviews (52)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/06/2015
These are nice and lemony. I used kosher salt rather than sea salt, and I had to use a 9" pan rather than an 8". I found that the glaze was too runny, whether it was my doing or the fact that it needed more powdered sugar is unknown. I would double the amount of powdered sugar in the icing part. It was hard for me to give up the way I usually mix recipes like this--creaming the butter and sugar and then adding the eggs, etc. I'm sure that these directions make it more like a sponge cake than a regular cake. I would make these again and make the icing different. I used four lemons for this, three for the lemon juice (my lemons weren't very juicy) and the fourth for all the zest I used. Making these in a 9" pan made it possible for me to use a cookie cutter to cut out the shape. Thanks, BronsonsMom! Read More
(33)

Most helpful critical review

Rating: 3 stars
11/19/2015
These are okay. Definitely you can add more lemon if you like things zesty. I'd like to make again, but maybe use only two eggs, as I found them to be really eggy. I didn't follow measurements to the glaze. I used the juices and zest of one whole lemon and whisked in icing sugar till it was a thick glossy consistency. My icing hardened and was glossy. They are beautiful to look at with the zest poking through. Thanks for the inspiration to have and make a brownie that's not chocolate :) Read More
(34)
67 Ratings
  • 5 star values: 34
  • 4 star values: 18
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 5
Rating: 3 stars
11/18/2015
These are okay. Definitely you can add more lemon if you like things zesty. I'd like to make again, but maybe use only two eggs, as I found them to be really eggy. I didn't follow measurements to the glaze. I used the juices and zest of one whole lemon and whisked in icing sugar till it was a thick glossy consistency. My icing hardened and was glossy. They are beautiful to look at with the zest poking through. Thanks for the inspiration to have and make a brownie that's not chocolate :) Read More
(34)
Rating: 5 stars
09/05/2015
These are nice and lemony. I used kosher salt rather than sea salt, and I had to use a 9" pan rather than an 8". I found that the glaze was too runny, whether it was my doing or the fact that it needed more powdered sugar is unknown. I would double the amount of powdered sugar in the icing part. It was hard for me to give up the way I usually mix recipes like this--creaming the butter and sugar and then adding the eggs, etc. I'm sure that these directions make it more like a sponge cake than a regular cake. I would make these again and make the icing different. I used four lemons for this, three for the lemon juice (my lemons weren't very juicy) and the fourth for all the zest I used. Making these in a 9" pan made it possible for me to use a cookie cutter to cut out the shape. Thanks, BronsonsMom! Read More
(33)
Rating: 4 stars
02/27/2016
These have a nice tender crumb, very good. I made this recipe with Meyer lemons and the flavor is spectacular. The only changes I made was to use 2 eggs instead of 3 (some reviews said it was too eggy) and I mixed in just enough lemon juice to the powered sugar to make a nice thick glaze, I was afraid 1/4 cup would make it too runny. I am very pleased with the finished product. Thanks for posting the recipe. Read More
(13)
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Rating: 4 stars
12/22/2015
If you want more lemony taste and want to avoid a runny frosting, use True Lemon...it worked perfectly! I also use True Lemon for my iced tea at restaurants, since most restaurants don't wash their lemons well before putting them into drinks. Read More
(11)
Rating: 1 stars
01/04/2016
Made recipe exactly as written. Tasted like a sweet lemon omelet. Read More
(7)
Rating: 4 stars
10/15/2015
I really liked these, and will definitely make them again. I like my desserts sweet, and these were definitely sweet. However, I made them with vanilla and powdered sugar icing(no lemon), and I'm glad I did because I think the lemon might have been a little overwhelming if I had put any lemon juice in the icing. Another "however" is I did not have nearly enough zest for the recipe, so instead I just used an extra tablespoon of juice in the brownie mix. Read More
(7)
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Rating: 5 stars
12/13/2015
I loved these! They are very lemony! My icing was very runny so I sliced the brownies and then poured the icing on. The icing went into the cracks and absorbed into the brownies. I then put powdered sugar on top. So delicious! Read More
(6)
Rating: 5 stars
01/05/2016
We LOVED this! Read More
(4)
Rating: 5 stars
02/24/2016
a new favorite! Different from lemon bars or lemon cake. The consistency did truly make this a brownie. I brought them to work and they were gone before 10 am. Total winner. Read More
(4)