Soft and chewy lemon brownies with a dense, fudgy texture and bright citrus flavor, topped with a tangy sweet lemon glaze.

1/2 cup salted butter, melted

1/2 cup white granulated sugar

1/2 cup powdered sugar

2 large eggs

1 large lemon, freshly squeezed (about 2 tablespoons juice)

1 teaspoon vanilla extract

1 tablespoon lemon zest

1 1/2 cups all-purpose flour

1 cup powdered sugar (for glaze)

1 tablespoon lemon zest (for glaze)

1 tablespoon water

1 tablespoon lemon juice (for glaze)

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Preheat oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
In a large bowl, whisk together melted butter, granulated sugar, and powdered sugar for 1–2 minutes until smooth.
Add eggs and whisk for another 1–2 minutes until fully incorporated.
Mix in fresh lemon juice, lemon zest, and vanilla extract until smooth.
Gradually whisk in flour just until no dry clumps remain. Do not overmix.
Spread batter evenly into prepared baking dish.
Bake for about 20 minutes, until edges are lightly golden and center is set but soft.
Allow brownies to cool completely at room temperature.
For the glaze, whisk together powdered sugar, lemon zest, water, and lemon juice until smooth.
Spread glaze evenly over cooled brownies.
Refrigerate for 45 minutes to allow glaze to set.
Slice into 16 squares and serve.

Do not overmix the batter to maintain a dense, fudgy texture.

For stronger lemon flavor, increase the lemon zest slightly.

For a tarter glaze, replace the water with additional lemon juice.

Add white chocolate chips for extra sweetness.

Store in an airtight container in the refrigerator for up to 5 days.

Freeze unglazed brownies for up to 2 months and glaze after thawing.