Ingredients
Scale
- 1 cup (2 sticks / 227 g) unsalted butter, melted 🧈
- 1 ¾ cups (350 g) light brown sugar, packed 🍯
- 3 large eggs, room temperature 🥚
- ¼ cup (61 g) fresh lemon juice 🍋
- 1 teaspoon lemon zest 🍋
- 2 ½ cups (312.5 g) all-purpose flour 🌾
- 2 teaspoons cornstarch 🌽
- 1 teaspoon baking powder 🧁
- ½ teaspoon kosher salt 🧂
- Optional glaze — 1 cup (125 g) confectioners’ sugar (powdered sugar) 🍚
- Optional glaze — 2 tablespoons lemon juice (or water for milder flavor) 💧🍋
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9-inch (23×23 cm) pan with parchment paper, leaving an overhang for easy removal, or lightly grease and flour the pan.
- In a large bowl, whisk together the melted butter and light brown sugar until smooth and well combined.
- Add the eggs one at a time, mixing well after each addition so the batter becomes glossy and even.
- Stir in the ¼ cup fresh lemon juice and the lemon zest until evenly distributed.
- In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and kosher salt.
- Gradually fold the dry ingredients into the wet mixture until just combined — be careful not to overmix.
- Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
- Bake for 35–45 minutes, or until the edges are golden brown and a toothpick inserted near the center comes out with a few moist crumbs. (If using a 9×13-inch pan, bake 25–30 minutes — bars will be thinner.)
- Remove from the oven and allow the brownies to cool completely in the pan on a wire rack before glazing.
- Glaze (optional): In a medium bowl, whisk the confectioners’ sugar with 2 tablespoons lemon juice (or water for less lemon flavor) until smooth and pourable.
- Pour the glaze over the cooled brownies, spreading to the edges. Let the glaze set, about 15–20 minutes, then lift the brownies from the pan using the parchment overhang and cut into squares.
- Serve at room temperature. Store airtight for up to 3 days (refrigerate if glazed and kept longer).