Tangy Lemon Brownies

By Flouring Kitchen


Lemons: You will need about 2-3 lemons, the zest and juice. The perfect way to use up any lemons if you have them. If you have even more lemons, consider making these lemon raspberry bars.

Butter: Melted and cooled to room temperature. Substitute with dairy free butter for dairy free lemon brownies.

Eggs: Two whole eggs and two yolks give the brownie structure and yellow color.

Baking powder: The baking powder gives the lemon brownie just enough lift that it’s not overly dense. Don’t substitute with baking soda.

All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.


Step 1: Preheat oven to 355°F (180°C). Line the bottom of a 9″ square baking pan with parchment paper, leaving overhang at the edges to lift the brownies out later.

Step 2: In a large glass bowl, rub grated lemon zest and sugar together with your fingers until fragrant, yellow, and moist.

Step 3: Add eggs, egg yolks, and salt. Whisk well to combine until the mixture falls of the whisk in ribbons. Don’t whisk until light in color.

Step 4: Add melted room temperature butter and lemon juice, whisk to combine. Optional: add yellow gel food coloring if your eggs aren’t yellow enough.

Step 5: Sift flour and baking powder right into the same bowl and fold until a thick batter forms. Transfer into lined baking pan and smooth the top.

Step 6: Bake for 25-30 minutes, or until the edges are set and the middle is puffed and slightly jiggly. If you want a less fudgy texture, cook for an additional 5-10 minutes (the center should not be jiggly). Let cool completely in the pan.

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