Can I use bottled lemon juice instead of fresh?

Oh honey, I know it's tempting when you're in a pinch, but fresh really does make all the difference! Bottled juice lacks that bright, vibrant flavor we love in these brownies. If you absolutely must substitute, use 1.5 tablespoons bottled juice plus 1/2 teaspoon extra zest to compensate. But promise me you'll try it with fresh lemons next time - you'll taste the magic!

How do I make these gluten-free?

Easy peasy! Just swap the all-purpose flour for your favorite 1:1 gluten-free baking blend . I've had great results with King Arthur's measure-for-measure flour. The texture comes out slightly more delicate, but still deliciously fudgy. Pro tip: Let the batter rest for 5 minutes before baking to help the GF flour hydrate properly.

Why did my brownies turn out cakey instead of fudgy?

Ah, the classic brownie dilemma! This usually happens if you overmixed the batter or baked them too long. Remember - gentle folding just until combined, and pull them when the edges are set but the center still jiggles slightly. They'll continue cooking as they cool. Also, make sure your measurements are precise - too much flour can make them dry.

Can I double this recipe?

Absolutely! Double all ingredients and bake in a 9x13-inch pan for about 30-35 minutes. Keep an eye on them starting at 25 minutes - the extra volume means they might need a few more minutes than you'd expect. The smell will tell you when they're getting close to done!

What's the best way to zest lemons without a zester?

No fancy tools? No problem! A fine cheese grater works perfectly in a pinch. Just be careful to only take the yellow part - the white pith underneath is bitter. Or try this fun trick: Use a vegetable peeler to remove strips of zest, then finely chop them with your knife. It takes a bit more effort, but gets you those same flavorful flecks throughout your brownies!

Tangy Lemon Brownies Recipe That Will Steal Your Heart

Name: Lemon Brownies
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup unsalted butter, melted; 1 cup granulated sugar; 2 large eggs; 2 tbsp lemon zest; 2 tbsp fresh lemon juice; 1/4 tsp salt

Lemon Brownies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Easy and tangy lemon brownies perfect for any occasion.

Author: PureCookingJoy
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 9 brownies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup all-purpose flour
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
2 tbsp lemon zest
2 tbsp fresh lemon juice
1/4 tsp salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan.
In a bowl, mix melted butter and sugar until well combined.
Add eggs, lemon zest, and lemon juice. Stir until smooth.
Gradually fold in flour and salt until just combined.
Pour batter into the prepared pan and bake for 25 minutes or until edges are golden.
Let cool before slicing into squares.

Notes

Store in an airtight container for up to 3 days.
For extra tang, add more lemon zest.

Nutrition

Serving Size: 1 brownie
Calories: 180
Sugar: 15g
Sodium: 50mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 0.5g
Protein: 2g
Cholesterol: 45mg

Find it online: https://purecookingjoy.com/easy-lemon-brownies-recipe/