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This citrusy lemon brownie recipe transforms simple ingredients into a bright, tangy dessert that's perfect for spring gatherings or whenever you need a hit of sunshine flavor. The combination of cake mix and pudding creates a uniquely dense yet tender texture that's somewhere between a traditional brownie and a lemon bar.
I first made these lemon brownies for an Easter brunch and they disappeared faster than any chocolate dessert on the table. Now they're my go-to when I need a quick impressive dessert that doesn't require hours in the kitchen.
Ingredients
- Yellow cake mix: gives these brownies their perfect foundation and saves significant prep time
- Lemon instant pudding mix: adds extra lemoniness and creates that fudgy brownie texture
- Fresh lemon juice: provides authentic citrus tang that bottled juice simply cannot match
- Large eggs: bind everything together while adding richness
- Lemon zest: contains essential oils that intensify the lemon flavor tremendously
- Powdered sugar: creates a smooth glaze that sets beautifully on top
- Additional lemon juice for the glaze: doubles down on the citrus punch
Step-by-Step Instructions
- Prepare the Pan:
- Line your 8-inch square baking pan with parchment paper then give it a light coating of cooking spray. This dual preparation ensures you can lift the entire brownie slab out cleanly after baking for perfect cutting.
- Preheat Oven:
- Set your oven to 350°F and allow it to fully preheat while you prepare the batter. An accurately heated oven is crucial for achieving the proper texture.
- Mix the Batter:
- Combine the dry cake mix powder, dry pudding mix, fresh lemon juice, eggs, and lemon zest in a medium bowl. Use an electric mixer to ensure everything incorporates smoothly without lumps. The batter will be quite thick compared to traditional brownies.
- Fill the Pan:
- Transfer your batter to the prepared pan, using a spatula to spread it evenly into all corners. Take your time here as the thick consistency needs some coaxing to create a level surface.
- Bake to Perfection:
- Bake for 22-24 minutes until a toothpick test shows they're done. Look for a clean toothpick or one with just a few moist crumbs. Be vigilant about not overbaking as these can quickly dry out.
- Cool Properly:
- Allow the brownies to cool in the pan for exactly 10 minutes. This timing allows them to set enough to handle but not cool completely in the pan. Use the parchment overhang to lift the entire slab out and then allow to cool completely before glazing.
- Create the Glaze:
- Whisk together powdered sugar and lemon juice until perfectly smooth. The consistency should be pourable but thick enough to set on the brownies. Adjust with tiny amounts of additional lemon juice as needed.
- Finish and Serve:
- Cut the cooled brownies into squares before drizzling with glaze. This prevents the glaze from cracking during cutting. Finish with a light sprinkle of fresh lemon zest for both visual appeal and an extra burst of aroma.
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The instant pudding mix is truly the secret ingredient in this recipe. I once tried making these without it and while they were good, they lacked that distinctive dense texture that makes these so uniquely satisfying. My daughter now specifically requests these for her birthday instead of traditional cake.
Storing Lemon Brownies
These lemon brownies can be stored in an airtight container at room temperature for 3-5 days. Separate layers with parchment paper to prevent sticking if you need to stack them. For longer storage, freeze unglazed brownies tightly wrapped for up to 3 months. Thaw at room temperature and add the fresh glaze just before serving for the best flavor and appearance.
Variation Ideas
The basic recipe works beautifully as written, but there are several delicious ways to customize it. Try adding white chocolate chips to the batter for pockets of creamy sweetness. For a berry twist, gently fold in fresh blueberries or raspberries just before baking. You can also experiment with different citrus flavors by substituting lime or orange juice and zest for a completely different flavor profile while maintaining the same wonderful texture.
Serving Suggestions
Serve these lemon brownies with a dollop of lightly sweetened whipped cream for an elegant dessert. They pair wonderfully with afternoon tea or coffee, and make an excellent finish to a heavy meal when you want something sweet but not too rich. For summer gatherings, try serving them slightly chilled alongside fresh berries for a refreshing treat that holds up well even in warm weather.
Frequently Asked Questions
- → How do I make the lemon flavor stronger?
Increase the quantity of fresh lemon juice or zest in both the batter and the glaze to enhance the lemon flavor.
- → Can I use a different cake mix?
Yes, while yellow cake mix works best, you could try white or lemon-flavored cake mix for a similar result.
- → What is the best way to achieve a smooth glaze?
Whisk powdered sugar and fresh lemon juice until smooth, adding a few drops of lemon juice at a time to prevent thinning too much.
- → How do I store leftover brownies?
Store brownies in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week.
- → Can I freeze lemon brownies?
Yes, freeze the brownies in an airtight container for up to 3 months. Add the glaze after thawing for the best consistency.