Here is a clear and simple guide to make bright and tangy lemon brownies that anyone can follow.
INTRODUCTION
This is a clear and easy recipe for Best Lemon Brownies Recipe. These brownies are soft, moist, and full of lemon flavor. You will find bright lemon taste in the cake and a sweet glaze on top. This recipe uses a yellow cake mix and lemon pudding mix to make a quick batter. The method is fast and needs only a few steps. If you need a simple side for dinner, you might also enjoy our crunchy cheesy garlic bread recipe with a lemon brownie for dessert. The texture of these brownies is close to cake but still feels like a bar cookie. They are easy for beginners and great for busy days.
WHY YOU WILL LOVE THIS RECIPE
You will love this lemon brownie recipe because it is easy and fast. It uses common pantry items. You do not need to measure many dry ingredients or work with melted butter. The cake mix gives structure and a soft crumb. The lemon pudding and fresh lemon juice give real lemon taste that stands out. The glaze adds a thin sweet layer that brightens each bite. You can make the batter in one bowl and bake it in one pan. This saves time and cuts down on dishes. The brownies hold their shape when cut, so they are good for parties and school lunches. They also keep well and taste fresh the next day.
HOW TO MAKE Best Lemon Brownies Recipe
Start with the right pan and tools. Line an 8-inch square pan with parchment and spray it lightly so the brownies lift out easily. Mix the dry cake mix and the lemon pudding mix first. Then add the eggs, lemon juice, and lemon zest. Beat the mix until it is smooth and no big lumps remain. Do not overmix once you add the eggs. The batter will be thick but spreadable. Pour the batter into the pan and smooth the top with a spatula. Bake at 350°F until a toothpick comes out clean or with a few moist crumbs. Let the pan cool for ten minutes. Then lift the brownies out on the parchment and cool them fully on a rack before glazing. For ideas on what to serve with these bars after a main course, try pairing with a spicy dish like the tasty chicken tinga tacos recipe to balance sweet and savory on the menu.
EQUIPMENT NEEDED
- 8-inch square baking pan
- Parchment paper
- Non-stick cooking spray
- Mixing bowls (one medium)
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula or spoon
- Cooling rack
- Small bowl for glaze
Ingredients You’ll Need :
15.25 ounces yellow cake mix, 3.4 ounces lemon instant pudding mix, 1/3 cup fresh lemon juice, 3 large eggs, 1 teaspoon lemon zest, 1 cup powdered sugar, 1 tablespoon lemon juice (more if needed for desired consistency), lemon zest (for garnish, optional)
STEP-BY-STEP INSTRUCTIONS :
Line an 8-inch square baking pan with parchment paper and use non-stick cooking spray. Preheat the oven to 350 degrees F. Combine the dry cake mix, dry pudding mix, lemon juice, eggs, and lemon zest in a medium mixing bowl using an electric mixer. Pour the batter into the prepared pan and spread evenly. Bake for 22-24 minutes, until a toothpick comes out clean or with moist crumbs. Cool in the pan for 10 minutes, then lift the brownies using the parchment paper to cool completely. For the glaze, whisk powdered sugar and lemon juice until smooth, adjusting the consistency as needed. Slice brownies into squares, drizzle glaze on top, and garnish with lemon zest.
HOW TO SERVE Best Lemon Brownies Recipe
Serve these lemon brownies at room temperature for the best texture. Stack them on a plate or lay them in a single layer on a serving tray. Drizzle the glaze just before serving so it looks fresh and shiny. You can add extra lemon zest on top for a bright look. For a fancy touch, serve with a small dollop of whipped cream or a scoop of vanilla ice cream. If you want a lighter option, serve with plain Greek yogurt and fresh berries. The tang of lemon pairs well with sweet or tart sides.
STORAGE & FREEZING : Best Lemon Brownies Recipe
To store at room temperature, place the brownies in an airtight container. They will stay moist for 2 to 3 days. If you keep them in the fridge, they will last up to one week. For longer storage, freeze unglazed brownies in a single layer on a baking sheet. Wrap each piece in plastic wrap and place in a freezer bag. They will keep for up to 3 months. To thaw, move the brownies to the fridge overnight or let them sit at room temperature for a few hours. Add the glaze after thawing for the best look and fresh taste.
SERVING SUGGESTIONS
These lemon brownies pair well with many foods. Serve them at a tea party with simple black tea or chamomile. Offer them after a savory meal to add a bright finish. You can place them next to simple cookies or small fruit tarts on a dessert plate. For a balanced summer menu, serve chilled lemonade and a small green salad. If you want a lighter dessert plan, check tips from a low-sugar guide like the natural mounjaro recipe for weight loss for ideas that help cut sugar while keeping flavor. Lemon brownies work well at picnics because they travel easily and do not need a fork.
VARIATIONS
- Lemon Poppy Seed: Add 1 to 2 tablespoons of poppy seeds to the batter for a nice crunch.
- Glazed Double Lemon: Add a bit of lemon extract to the glaze for extra lemon punch.
- Cream Cheese Layer: Swirl softened cream cheese over the batter before baking to add richness.
- Low-Sugar Option: Use a sugar-free powdered sugar substitute for the glaze and choose a low-sugar cake mix if you need less sugar.
- Berry Top: Add a few fresh blueberries or raspberries on top of the glaze for color and tartness.
FAQs
Q: Can I use bottled lemon juice?
A: Yes, you can use bottled lemon juice. Fresh juice gives a brighter taste, but bottled juice will work in a pinch.
Q: Do I need to chill the batter before baking?
A: No. This batter bakes well right after mixing. Chill is not needed.
Q: Can I make these in a larger pan?
A: Yes. If you use a 9×13 pan, the bake time will change. Watch closely and test with a toothpick after 18-22 minutes.
Q: How do I know when they are done?
A: A toothpick should come out clean or with a few moist crumbs. The top should be set and lightly golden.
Q: Can I skip the glaze?
A: Yes. The brownies still taste good without glaze. The glaze adds sweetness and shine, but the cake is moist on its own.
Q: Can I use a different cake mix?
A: You can try vanilla cake mix, but yellow mix gives the best color and texture for this recipe.
MAKE-AHEAD TIPS FOR Best Lemon Brownies Recipe
Make the brownies a day ahead and keep them in an airtight container at room temperature. Add the glaze on the morning of serving for a fresh look. If you need to prepare further ahead, bake and freeze the unglazed bars. Slice them and keep wrapped in plastic in a freezer bag. Thaw and glaze the day you serve. If you want to save time on the day of the event, make the glaze and store it in a small airtight container in the fridge. Whisk it briefly before using to bring it back to a smooth texture.
Lemon Brownies
Ingredients
Method
- Line an 8-inch square baking pan with parchment paper and spray lightly with non-stick cooking spray.
- Preheat the oven to 350°F (175°C).
- In a medium mixing bowl, combine the dry cake mix, lemon pudding mix, fresh lemon juice, eggs, and lemon zest using an electric mixer until smooth.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 22-24 minutes, or until a toothpick comes out clean or with a few moist crumbs.
- Let the brownies cool in the pan for 10 minutes, then lift the brownies using the parchment paper to cool completely.
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth, adjusting the consistency as needed.
- Slice the brownies into squares, drizzle the glaze on top, and garnish with lemon zest.