For the brownies:
- 115 g unsalted butter, softened (½ cup)
- 200 g granulated sugar (2 ½ dl | 1 cup)
- Zest of 1–2 lemons (about 1 ½ tbsp)
- 2 eggs, room temperature
- 3 tbsp lemon juice (about ½ lemon)
- 2 tsp vanilla extract
- 150 g all-purpose flour (2 ½ dl | 1 ¼ cups)
- ½ tsp salt
For the glaze:
- 140 g powdered sugar (2 ½ dl | 1 ¼ cups)
- 2–3 tbsp lemon juice
- 1 tsp lemon zest (plus more for topping)
Directions
- Prep
Preheat the oven to 175°C (350°F). Line a 20×20 cm (8×8 inch) baking pan with parchment paper. - Infuse the sugar
In a large bowl, add the sugar and lemon zest. Use your fingertips to rub them together until the mixture feels like soft, fragrant sand. This helps release the lemon oils and gives a deeper flavor. - Cream the butter
Add the softened butter to the sugar mixture and beat until light and fluffy — about 2–3 minutes with a hand mixer. - Mix in wet ingredients
Add the eggs one at a time, mixing well between each. Then stir in the lemon juice and vanilla extract until fully combined. - Fold in dry ingredients
Sift in the flour and salt. Gently fold together with a spatula just until no dry streaks remain. Avoid overmixing. - Bake
Pour the batter into your prepared pan and smooth out the top. Bake for 20–25 minutes, or until the edges are lightly golden and a toothpick comes out with just a few moist crumbs. Let cool completely in the pan. - Make the glaze
In a small bowl, whisk together the powdered sugar, lemon juice, and zest until smooth. Adjust the lemon juice for your desired thickness.
Pour the glaze over the cooled brownies and spread evenly. Sprinkle extra zest on top if you like.
Let the glaze set for 15–30 minutes before slicing into squares.