One Bowl Lemon Brownies
Buttery, rich and fudgy, these One Bowl Lemon Brownies is guaranteed to bring the sunshine into your kitchen. Bursting with tangy deliciousness, and topped with sifted powdered / icing sugar, these are so easy to make.
Equipment
- square 8x8 inch / 20x20cm tin
Ingredients
- ⅔ cup / 150g butter
- ¾ cup / 170g sugar
- 2 eggs
- 2-4 Tablespoons lemon juice SEE NOTE 1
- Zest of 1 lemon approximately 1 Tablespoon
- 1 ¼ cup / 150g all purpose / cake flour
- ½ teaspoon salt
Instructions
- Grease and line a square 8x8 inch / 20x20cm tin with baking paper. Allow the paper to extend over the sides. This makes it easy to remove the brownies after baking.
- Using a large bowl, beat together the butter and sugar. Add in the eggs and mix until combined.
- Stir in the lemon juice and zest.
- Gradually add in the flour and fold in until just combined to form a soft batter SEE NOTE 2
- Spread batter evenly into prepared pan.
- Bake in a preheated oven of 350°F / 170°C for 15 to 20 minutes. SEE NOTE 3
- Do not bake for longer than 25 minutes. This will cause the baked brownies to have a dry texture.
- Remove from the oven when baked and allow to cool in the tin for 5 minutes.
- Use the baking paper which is extending over the sides of the pan to remove the baked brownies.
- Sift powdered /icing/confectioners sugar over the top of the lemon brownies. Cut into squares and enjoy.
Notes
- Add lemon juice to taste. I love the extra tang so I usually use up to 4 Tablespoons of lemon juice in these brownies. however, feel free to use less or more according to your taste and braveness level ;)
- Avoid overmixing the batter. Overmixing is going to result in a tough bake. mix the ingredients until just combined.
- Please do not overbake. You want fudgy, soft brownies. If the batter is overmixed, the brownies are going to have a tough and dry texture.
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