Lemon Brownies

introduction

These lemon brownies are bright, soft, and very easy to make. They use a yellow cake mix and lemon pudding for a quick treat. If you like a sweet lemon bite and fast baking, this is a good recipe to try, and you can compare styles like the chocolate covered strawberry brownies for other ideas.

why make this recipe

Make this recipe when you want a quick lemon dessert with little fuss. The cake mix and pudding cut down on time and steps. You get a moist, lemony bar that is easy to share.

how to make Lemon Brownies

Preheat the oven and line an 8" square pan with parchment so you can lift the brownies out. Mix the cake mix, lemon pudding mix, lemon juice, eggs, and lemon zest until smooth. Pour the batter into the pan and bake until a toothpick comes out clean. Cool, cut into squares, and add the powdered sugar glaze.

Ingredients :

Brownies:

• 1 15.25 oz box of yellow cake mix (I used Betty Crocker)
• 1 box lemon instant pudding
• 1/3 cup lemon juice
• 2 large eggs
• 1 teaspoon lemon zest (optional)

Glaze:

• 1 cup powdered sugar
• 1 tablespoon lemon juice (add a few extra drops if needed for desired consistency)
• Lemon zest for garnishing (optional)

Directions :

1. Line an 8” square baking dish with parchment paper and spray with cooking spray so that the brownies lift out easily.
2. Preheat the oven to 350 degrees.
3. With a hand mixer, combine the cake mix, pudding, lemon juice, eggs, and lemon zest in a medium sized mixing bowl.
4. Pour batter into the prepared pan and spread evenly.
5. Bake for 22-24 minutes or until a toothpick can be inserted in the center and comes out clean or with only crumbs (no wet batter).
6. Remove from the oven and let cool in the pan for 10 minutes.
7. Lift the parchment paper out of the pan and cool completely.
8. Cut brownies into squares and make the glaze.
9. For the glaze, combine the powdered sugar and lemon juice together until smooth.
10. Drizzle over brownies and sprinkle with lemon zest.

how to serve Lemon Brownies

Serve at room temperature or chilled. Place on a plate and cut into squares. Add a little extra lemon zest on top for color. These go well with tea or a cold glass of milk.

how to store Lemon Brownies

Store leftover brownies in an airtight container at room temperature for 2 days. For longer storage, keep them in the fridge up to 5 days. You can freeze squares in a sealed bag for up to 2 months; thaw in the fridge before serving.

tips to make Lemon Brownies

• Use fresh lemon juice for the best flavor.
• Do not overmix once ingredients come together.
• Watch oven time; cake mixes can dry out if overbaked.
• Cool fully before glazing so the glaze stays on top.
• Use parchment paper for easy lifting and clean cuts.

variation (if any)

• Add 1/2 cup of white chocolate chips to the batter for extra sweetness.
• Fold in 1/4 cup poppy seeds for a lemon-poppy twist.
• Replace lemon zest with orange zest for a milder citrus flavor.

FAQs

Q: Can I use another cake mix flavor?
A: Yes. Yellow or butter cake mix works best for the light lemon flavor. Chocolate will change the taste.

Q: Can I skip the glaze?
A: Yes. The brownies are still tasty without glaze, but the glaze adds extra lemon sweetness.

Q: How do I make the glaze thicker or thinner?
A: Add more powdered sugar to thicken. Add a few more drops of lemon juice to thin until you reach the texture you want.

Q: Can I make these in a larger pan?
A: Yes. Baking time will change. Check after 18-20 minutes and use a toothpick to test doneness.

Q: Are these safe to freeze?
A: Yes. Wrap squares well and freeze in a sealed bag for up to 2 months.

Lemon Brownies

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 24 minutes
• Total Time: 34 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These lemon brownies are bright, soft, and very easy to make, using a yellow cake mix and lemon pudding for a quick treat.

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Ingredients

Scale 1x2x3x

• 1 15.25 oz box of yellow cake mix
• 1 box lemon instant pudding
• 1/3 cup lemon juice
• 2 large eggs
• 1 teaspoon lemon zest (optional)
• 1 cup powdered sugar
• 1 tablespoon lemon juice (for glaze)
• Lemon zest for garnishing (optional)

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Instructions

1. Line an 8” square baking dish with parchment paper and spray with cooking spray.
2. Preheat the oven to 350°F (175°C).
3. In a medium mixing bowl, combine the cake mix, pudding, lemon juice, eggs, and lemon zest with a hand mixer until smooth.
4. Pour the batter into the prepared pan and spread it evenly.
5. Bake for 22-24 minutes, or until a toothpick inserted comes out clean.
6. Remove from the oven and let cool in the pan for 10 minutes.
7. Lift the brownies out using the parchment paper and cool completely.
8. For the glaze, mix together the powdered sugar and lemon juice until smooth and drizzle over the brownies.
9. Sprinkle with lemon zest if desired.

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Notes

For best flavor, use fresh lemon juice. Cool fully before glazing for the best presentation. Can be stored for up to 5 days in the refrigerator or frozen for up to 2 months.

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Nutrition

• Serving Size: 1 brownie
• Calories: 150
• Sugar: 10g
• Sodium: 200mg
• Fat: 3g
• Saturated Fat: 1g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 50mg