Name: Lemon Brownies with Lemony Glaze
Prep time: 12 min
Cook time: 24 min
Total time: 36 min
Cuisine: American
Ingredients: 15.25 ounces yellow cake mix; 3.4 ounces lemon instant pudding mix; 1/3 cup fresh lemon juice; 3 large eggs; 1 teaspoon lemon zest; 1 cup powdered sugar; 1 tablespoon lemon juice (more if needed for desired consistency); Lemon zest, for garnish (optional)

These Lemon Brownies are a delightful twist on the classic chocolate version. They’re soft, fudgy, and bursting with bright citrus flavor, topped with a tangy lemon glaze that adds the perfect finishing touch. Using a simple cake mix base, I can whip them up in no time, making them an ideal treat for any occasion. Lemon Brownies with Lemony Glaze

Why I Love This Recipe

I adore this recipe because it’s incredibly easy to make, yet the results are impressive. The combination of lemon juice, zest, and pudding mix creates a moist and flavorful brownie that’s both sweet and tart. The glaze adds an extra layer of lemony goodness, making each bite irresistible. Plus, since it starts with a cake mix, I can have these ready in under an hour.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Brownies:

15.25 ounces yellow cake mix (I used Betty Crocker)
3.4 ounces lemon instant pudding mix
1/3 cup fresh lemon juice
3 large eggs
1 teaspoon lemon zest

For the Glaze:

1 cup powdered sugar
1 tablespoon lemon juice (more if needed for desired consistency)
Lemon zest, for garnish (optional)

Directions

Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper and lightly spray with non-stick cooking spray.
In a medium-sized mixing bowl, combine the dry cake mix, dry pudding mix, lemon juice, eggs, and lemon zest using an electric hand mixer until well blended.
Pour the batter into the prepared baking pan and spread evenly with a spatula.
Bake for 22-24 minutes, or until a toothpick inserted in the center comes out clean or with only moist crumbs.
Remove from the oven and let cool in the pan for 10 minutes. Then, using the parchment paper, lift the brownies out of the pan and allow them to cool completely on a wire rack.
While the brownies are cooling, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth. Add more lemon juice if needed to reach the desired consistency.
Once the brownies are completely cool, drizzle the glaze over the top and sprinkle with additional lemon zest if desired.
Cut into squares and serve.

Servings and Timing

This recipe yields 9 servings. Preparation time is approximately 12 minutes, with a baking time of 24 minutes. The total time from start to finish is about 36 minutes.

Variations

Citrus Twist: Substitute lime or orange juice and zest for a different citrus flavor.
Berry Addition: Fold in fresh blueberries or raspberries into the batter for a fruity twist.
Nutty Delight: Add chopped nuts like almonds or walnuts for added texture and flavor.
Gluten-Free Option: Use a gluten-free cake mix to accommodate dietary restrictions.
Extra Zing: Add a teaspoon of lemon extract to intensify the lemon flavor.

Storage and Reheating

Store the lemon brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. If you’d like to freeze them, wrap each brownie individually in plastic wrap and place them in a freezer-safe bag or container for up to 3 months. To enjoy, thaw at room temperature or warm slightly in the microwave.

FAQs

How do I know when the brownies are done baking?

I insert a toothpick into the center of the brownies. If it comes out clean or with a few moist crumbs, they’re done. If there’s wet batter on the toothpick, I bake them a bit longer.

Can I use a different size pan?

Yes, I can use a 9×13-inch pan for a thinner brownie. I just need to adjust the baking time accordingly, checking for doneness with a toothpick.

What if I don’t have lemon pudding mix?

If I don’t have lemon pudding mix, I can use vanilla pudding mix and add extra lemon zest and a bit more lemon juice to enhance the lemon flavor.

Can I make these brownies ahead of time?

Absolutely! I often make them a day in advance. They store well and the flavors meld beautifully overnight.

Is it necessary to use fresh lemon juice?

While bottled lemon juice can be used in a pinch, I prefer fresh lemon juice for the best flavor. The zest from fresh lemons also adds a vibrant citrus note that’s hard to beat.

Conclusion

These Lemon Brownies are a delightful and easy-to-make treat that combines the tangy brightness of lemons with the rich, fudgy texture of brownies. Whether I’m serving them at a gathering or enjoying them with a cup of tea, they’re always a hit. The simplicity of the recipe, combined with the delicious results, makes this a go-to dessert in my repertoire.