Description
Soft and fudgy lemon brownies made with cake mix and lemon pudding, topped with a tangy lemon glaze for a zesty, sweet treat.
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)
Instructions
- 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.
Notes
- Substitute lime or orange juice and zest for a citrus variation.
- Add fresh berries or chopped nuts to the batter for extra flavor and texture.
- Use a gluten-free cake mix for a gluten-free version.
- Brownies can be made a day ahead; flavors improve overnight.
- Store in an airtight container at room temperature for 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 brownie
- Calories: 230
- Sugar: 22g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 45mg
