Lemon Brownies Lemon Glaze (Print Version)
Moist lemon brownies topped with a tangy glaze and a sprinkle of fresh lemon zest.
# Ingredients:
Brownie Base
01 -
1 box (432 g) yellow cake mix (Betty Crocker preferred)
02 -
1 box (85 g) lemon instant pudding mix
03 -
80 ml lemon juice
04 -
2 large eggs
05 -
1 teaspoon lemon zest
Lemon Glaze
06 -
120 g powdered sugar
07 -
15 ml lemon juice (adjust for desired consistency)
08 -
Lemon zest for garnish (optional)
# Instructions:
01 -
Line an 8-inch (20 cm) square baking dish with parchment paper. Preheat oven to 175°C (350°F).
02 -
In a medium mixing bowl, thoroughly blend cake mix, lemon pudding mix, lemon juice, eggs, and lemon zest until uniform.
03 -
Pour batter evenly into prepared pan. Bake for 22 to 24 minutes until the edges are set and a toothpick inserted comes out with moist crumbs.
04 -
Allow brownies to cool in pan for 10 minutes. Lift out using parchment paper and cut into squares.
05 -
Whisk powdered sugar with lemon juice until smooth and pourable. Adjust lemon juice to achieve desired consistency.
06 -
Drizzle lemon glaze over cooled brownies and optionally sprinkle with additional lemon zest.
# Notes:
01 -
Ensure oven temperature is accurate for consistent baking results.