Easy Lemon Brownies Recipe

This recipe is so incredibly easy, you don’t even need this video, but I’m having a good hair day, so we’re doing it.

Alright, first thing we’re going to do is preheat your oven to 350, which I’ve done.

Next thing that you take an 8 by 8 inch square baking pan like this, line it with tin foil.

Why You’ll Love This

This is how easy this recipe is. Everything goes into one bowl for fudgy easy baking, mix it up, bake it.

This is why I love this recipe. There’s no beating the eggs first and mixing this and that, just everything into the bowl.

There’s no butter in this recipe.

Ingredients

For the Brownies

one cup of all-purpose flour
three quarters of a cup of sugar
a quarter teaspoon of salt
a quarter teaspoon of baking soda
Two eggs
a quarter cup of low-fat plain yogurt
three tablespoons of oil
Two tablespoons of fresh lemon juice
a tablespoon or so of the fresh lemon zest

For the Glaze

one-heaping cup of confectioner’s sugar
one zest of one lemon
fresh lemon juice

Instructions

Preheat your oven to 350.
Take an 8 by 8 inch square baking pan like this, line it with tin foil.
Squeeze a lemon juice and zest the lemon to get the zest off.
Everything goes into one bowl, mix it up, bake it.
Dump it in the bowl.
Just break it in.
Mix it up.
Just stir it up for about maybe 20 or 30 seconds until it’s basically smooth.
Make sure the foil is…
Push it into the corners a little because it’s a fairly thick dough. For a different texture, you can explore making chewy brownies with a soft crinkly top.
Push it around just a little.
Into the oven.
Set your owl timer for 20 minutes.
While the brownies are baking, prepare the glaze. For an alternative, consider an easy chocolate ganache recipe for smooth, silky desserts.
Add lemon juice, fresh lemon juice, somewhere between two and four tablespoons, but add it very slowly.
Just keep mixing.
Don’t rush this.
Take your time.
Time to take them out of the oven.
Let it sit for about 10 minutes, let it cool down just a little bit.
Put down some wax paper.
Take them out and put them on the wax paper.
Take this off the paper.
Peel off the foil.
Lay this down on your paper.
Put on the glaze.
Give it a little stir again.
Spread it around.
Let it sit for just a few minutes.
Cut it into squares.

Cooking Tips

And the only thing is, make sure you leave a little bit on the edges so you can pick it up, use it as a handle later.

And I use my knuckles for the corners so that way, in case you have fingernails, you won’t break the tin foil.

Because you don’t want to tear it.

So you know how to squeeze lemons.

And as far as zesting the lemon, this is probably the easiest way as you get one of these lemon zesters like this. The fresh zest is also fantastic for easy homemade lemon bars with a buttery crust.

You take the lemon and make sure it’s washed, and you just kind of go like this.

It’s just like a little grater, and you can see that nice fine lemon zest comes out from this.

If you don’t have a lemon zester, you can use a grating like a box like this, a box grater, this side of the box grater right here.

And you get just as nice of a lemon zest like that.

You just scrape it like that.

Same thing.

And then you shake and you tap it out like that.

Not baking powder, baking soda.

I like to use one called. I think it’s pronounced 2% yogurt.

That replaces some of the oil on the recipe.

I use either canola. I’ve also used extra light olive oil in this too. It’s very, very light flavor, so you can’t taste it.

And that’s where all the flavor comes from right here from this lemon.

So if you want it extra lemon-y, use even more lemon.

But this is the zest of two lemons right here.

And if you notice, a lot of other recipes they use butter. There’s no butter in this recipe.

You have to beat the eggs for a while and fold in this and that.

You just stir it up for about maybe 20 or 30 seconds until it’s basically smooth. And you don’t see too many lumps.

It doesn’t take long for this to become the right consistency.

And if you add it too fast, it’s going to be too runny, then you’ll be stuck.

It saves clean up.

You don’t have to grease or anything.

Serving Suggestions

Well, it’s time to cut this into some luscious lemon brownies. For those who enjoy a different flavor, an easy rich fudgy brownies recipe is another excellent choice.

So we’re going to cut down halfway down the middle first.

And then cut this way. That’s usually the easiest way to do it.

And then you cut each section into whatever you want it to be.

This could be nice squares like that.

One brownie per person. No cheating.

But remember, this is still dessert.

So take it easy.

Don’t overdo it.

Hey, it’s my video. I’ll do what I want.