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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) lemon juice (from about 2 medium lemons)
- 1 teaspoon lemon zest
- 2 ½ cups (312.5 g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¾ cup (180 ml) freshly squeezed lemon juice (from 4–5 medium lemons)
- 5 tablespoons all-purpose flour
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9×9-inch baking dish with parchment paper.
- Combine melted butter and brown sugar in a bowl until smooth.
- Add eggs one at a time, then stir in lemon juice and zest.
- Whisk dry ingredients in a separate bowl, then combine with the wet mixture.
- Spread batter in the baking pan and bake for 30-35 minutes.
- Prepare the frosting by cooking lemon juice and flour, then cooling.
- Cream room-temperature butter and sugar, then mix in the cooled lemon mixture.
- Whip frosting until fluffy, then frost the cooled brownies.
Notes
Ensure all ingredients are at room temperature for better mixing.
Avoid overbaking; brownies should have moist crumbs.
Cool brownies completely before applying frosting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg