Lemon is trending everywhere you look this spring season, which I am loving! This recipe is slightly easier to make than lemon bars, uses less eggs, and has the consistency of an ooey gooey brownie. So good that you’ll be salivating before you get them out of the oven!

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Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Makes about 16 brownies (one 8×8 pan)

• 1/2 cup (1 stick) butter, softened
• 3/4 cup sugar
• 1 lemon, zested
• 2 large eggs
• 1 Tablespoon fresh lemon juice
• 3/4 cup flour
• 1/2 teaspoon baking powder

Glaze:

• 3/4 cup powdered sugar
• 1-1/2 Tablespoons fresh lemon juice
• Zest of 1/2 lemon

• Preheat oven to 350 degrees Fahrenheit.
• Spray an 8×8 pan with cooking spray or line with parchment paper and set aside.
• In a large bowl, beat together butter, sugar, and zest of one lemon until light and fluffy.
• Add 2 eggs, one at a time, mixing well after each addition.
• Add 1 Tablespoon lemon juice and mix.
• Add flour and baking powder and mix until just combined.
• Pour batter into prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the middle comes out clean.
• Let cool 10-15 minutes.
• For the glaze, whisk together all ingredients, then pour over brownies, spreading evenly to coat.
• Let cool completely before slicing, then slice into 16 squares.

• Leftovers (hahahaha) can be stored in a sealed container for 3-4 days. You can freeze a batch for up to 3 months before they start to taste more like lemon flavored cardboard bricks than brownies.

I made these for the first time recently and had to stop myself from eating the entire pan in a day by myself. They are moist, sweet and tangy, and the glaze gives it an added layer of yum.

They’re a great recipe for spring and summer, and even better for sharing! Take a pan over to a neighbor, new mom, or to any event! You’ll surely leave with an empty pan.

Until next time,