Lemon Brownies Recipe

Introduction

These Lemon Brownies offer a delightful twist on the classic treat by blending tangy lemon flavors with a moist, cake-like texture. Easy to prepare and perfect for any occasion, they bring a fresh citrus burst that’s sure to brighten your dessert table.

Ingredients

• 1 15.25 oz box of yellow cake mix (I used Betty Crocker)
• 1 box lemon instant pudding
• 1/3 cup lemon juice
• 2 large eggs
• 1 teaspoon lemon zest (optional)
• 1 cup powdered sugar (for glaze)
• 1 tablespoon lemon juice (for glaze, add a few extra drops if needed)
• Lemon zest for garnishing (optional)

Instructions

1. Step 1: Line an 8-inch square baking dish with parchment paper and spray with cooking spray to ensure the brownies lift out easily.
2. Step 2: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
3. Step 3: In a medium-sized mixing bowl, combine the yellow cake mix, lemon instant pudding, 1/3 cup lemon juice, eggs, and lemon zest using a hand mixer until smooth.
4. Step 4: Pour the batter into the prepared pan and spread it evenly.
5. Step 5: Bake for 22 to 24 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs.
6. Step 6: Remove from the oven and let cool in the pan for 10 minutes.
7. Step 7: Lift the brownies out using the parchment paper and let them cool completely on a wire rack.
8. Step 8: Cut the cooled brownies into squares.
9. Step 9: To make the glaze, mix powdered sugar with lemon juice until smooth, adding extra lemon juice if needed for your desired consistency.
10. Step 10: Drizzle the glaze over the brownies and sprinkle with lemon zest for garnish, if desired.

Tips & Variations

• For a more intense lemon flavor, increase the lemon zest or add a teaspoon of lemon extract.
• Swap powdered sugar glaze with a cream cheese frosting for a richer topping.
• Add poppy seeds into the batter for a classic lemon-poppy seed combo.
• Use fresh lemon juice for the best natural flavor, avoiding bottled lemon juice when possible.

Storage

Store the lemon brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to one week or freeze for up to 2 months. When ready to serve, thaw frozen brownies at room temperature and add the glaze fresh to keep it bright and smooth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix instead of yellow?

Yes, you can substitute yellow cake mix with white or vanilla cake mix for a slightly different but still delicious flavor. Avoid chocolate mixes to preserve the lemon taste.

Is lemon zest necessary in this recipe?

Lemon zest is optional but recommended as it adds an extra burst of citrus aroma and flavor to complement the lemon juice in the batter and glaze.

Lemon Brownies Recipe

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★★★★★

4.7 from 135 reviews

These Lemon Brownies are a bright and tangy twist on classic brownies, combining the softness of yellow cake mix with zesty lemon pudding and juice. Finished with a sweet lemon glaze and optional lemon zest garnish, they offer a perfect balance of sweet and citrusy flavors, ideal for a refreshing dessert or snack.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 24 minutes
• Total Time: 34 minutes
• Yield: 9 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownies:

• 1 15.25 oz box yellow cake mix (e.g., Betty Crocker)
• 1 box lemon instant pudding mix
• 1/3 cup fresh lemon juice
• 2 large eggs
• 1 teaspoon lemon zest (optional)

Glaze:

• 1 cup powdered sugar
• 1 tablespoon fresh lemon juice (add a few extra drops if needed for desired consistency)
• Lemon zest for garnishing (optional)

Instructions

1. Prepare the Pan: Line an 8-inch square baking dish with parchment paper, then spray with cooking spray to ensure the brownies lift out easily after baking.
2. Preheat Oven: Set the oven to 350°F (175°C) to preheat while preparing the batter.
3. Mix Batter: Using a hand mixer, combine the yellow cake mix, lemon instant pudding, lemon juice, eggs, and optional lemon zest in a medium mixing bowl. Mix until smooth and well incorporated.
4. Pour and Spread Batter: Pour the batter evenly into the prepared baking dish, smoothing the top with a spatula to distribute it uniformly.
5. Bake: Place the pan in the preheated oven and bake for 22-24 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs but no wet batter.
6. Cool in Pan: Remove the brownies from the oven and let them cool in the pan for about 10 minutes to set slightly.
7. Transfer and Cool Completely: Use the parchment paper to lift the brownies out of the pan and place them on a wire rack or plate to cool completely before glazing.
8. Cut Brownies: Once completely cooled, cut the brownies into 9 equal squares.
9. Prepare the Glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth. Add extra lemon juice by drops if needed to achieve a drizzling consistency.
10. Glaze and Garnish: Drizzle the lemon glaze over the cut brownies and sprinkle with lemon zest if desired for an extra citrusy touch.

Notes

• For a more intense lemon flavor, use freshly grated lemon zest and juice.
• Ensure brownies are completely cooled before glazing to prevent the glaze from melting.
• You can substitute the yellow cake mix with a gluten-free cake mix for a gluten-free option.
• Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Adjust glaze consistency by adding more lemon juice or powdered sugar as needed.

Keywords: lemon brownies, lemon dessert, lemon glaze, easy brownies, quick lemon dessert