Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting (optional)
Feel free to substitute lime zest and juice if you’re looking for a different citrus twist. Growing up, my siblings and I often experimented with different citrus fruits, depending on what was in season or what we had on hand.
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, combine the melted butter and sugar, stirring until well mixed. This takes me back to my childhood, watching my abuela mix ingredients with such care and attention.
- Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix — a lesson I learned the hard way during my early baking attempts!
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean. The aroma of lemon wafting through your kitchen will be irresistible.
- Let the brownies cool in the pan before slicing and serving. Dust with powdered sugar for an extra touch of sweetness, if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International